Snack
Hard-Boiled Egg Halves
Perfect protein powerhouse - easy to prepare in batches and ideal for developing pincer grasp
Allergen info
Contains egg (ensure fully set for safety).
Storage
Cool quickly. Refrigerate within 2 hours. Reheat until steaming hot. Defrost in the fridge/microwave and eat within 24 hours of defrosting.
Prep: 2mCook: 10mServes: 2-3 toddlers12m+
Mess Level
💦💦💧💧💧
Light Mess
Ingredients
Portion ControlAdjust the portion size to match your toddler's appetite, offering small servings and allowing them to ask for more if still hungry.
Original Recipe
As written in recipe
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- 3-4 large eggs (room temperature works best)
- Water for boiling
- Ice water for cooling
- Optional: tiny pinch of mild seasoning (like paprika)
Frequently Asked Questions
Cost Breakdown
Eggs (4 large)£1.20
Seasoning£0.05
Total Cost:£1.25
Nutrition Per Serving
70
Calories
6g
Protein
0g
Carbs
5g
Fat
147mg
Choline
44IU
Vitamin D
Safety Notes
- Cut eggs in half to create manageable pieces
- Always supervise during eating
- Ensure eggs are fully cooked and not runny
- Check that pieces are appropriate size for child's mouth
- Be aware that egg whites can be slippery
Chef's Tips
- Use eggs that are at least a week old for easier peeling
- Start eggs in cold water for even cooking
- Ice bath stops cooking immediately and prevents grey ring around yolk
- Make a batch on Sunday for easy snacks all week
- Store peeled eggs in water in fridge to keep them fresh
For Picky Eaters
Yolk Only
Some children prefer just the creamy yolk part
White Only
Others prefer the milder egg white portion
Mashed Version
Mash eggs if child prefers smoother textures
Mixed with Avocado
Mash egg with avocado for extra creaminess and nutrition
Categories
Complete proteinHigh in cholineBrain developmentMake-ahead friendlyBudget friendlyVitamin D sourceEasy to digestVersatile ingredient