Egg Salad Bites
Egg Salad Bites are a delightful and protein-packed option for kids' lunches. These bite-sized treats combine creamy egg salad with a touch of seasoning, all nestled on a crunchy, kid-friendly base. Perfect for little hands, they make a fun and nutritious snack that’s easy to eat and full of flavor.
Ingredients:
3 Egg (hard-boiled)
1/4 stalk Celery (finely chopped)
2 tsps Relish (dill, not sweet)
1 1/4 tsps Dijon Mustard
1 1/2 tbsps Avocado (ripe!)
1 tbsp Water
1/8 tsp Sea Salt
3 ozs Seed Crackers
Directions:
1. Peel the hard-boiled eggs and slice in half. Separate the whites from the yolk. Finely chop the egg whites and keep the yolks set aside for later.
2. In a mixing bowl combine the chopped egg whites, celery and dill relish.
3. In a second mixing bowl, add the egg yolks and mash with a fork until smooth. Stir in the Dijon mustard, avocado, water, and salt. Add the egg white mixture to the egg yolk mixture and gently stir to combine.
4. Spoon the egg salad onto the crackers and serve immediately. Enjoy!
Notes:
How to Hard-Boil Eggs
Bring a small pot of salted water to a boil and carefully place the eggs in the pot. Cover the pot with a lid. Turn off the heat but keep the pot on the hot burner. Let stand for 12 minutes then drain. Let cool completely before peeling.
Meal Prep
Hard-boil the eggs ahead of time and keep them in the fridge with the shells on until ready to use.
Oil-Free
Omit the olive oil and use additional water instead.
Grain-Free
Use cucumber slices instead of crackers.
Leftovers
Leftover egg salad will keep in the fridge for up to two days.
Serving Size
One serving is equal to 8 crackers with egg salad.
Nutrition: (Amount per serving)
Calories 312
Cholesterol 279mg
Fat 15g
Sodium 603mg
Carbs 29g
Vitamin A 427IU
Fiber 7g
Vitamin C 1mg
Sugar 1g
Calcium 140mg
Protein 15g
Iron 3mg
