Forks and Spoons {An Egg Salad Recipe}

Oliver likes his independence.

When out for a walk, he doesn't need a hand to hold.  And he'll be sure to let you know that if you try.

Since early on, he's been confidently eating finger food, and the days of mashing food and spoon feeding him seem like distant memories.

Forks and spoons have been a fun addition to mealtimes of late.  Yesterday we tried out some yogurt.

Oliver thoroughly enjoyed using his own spoon...

...and his upside-down spoon style was surprisingly effective.

So today, when lunchtime rolled around, Oliver was hungry as usual...
Where did that tummy rumble come from?

Time to fill up that tummy!  An egg salad sandwich does the trick, especially when eaten with a fork and spoon.

We used this Canadian Living recipe for egg salad as a referance and made it our own.
If your tummy is rumbling too, here's how to make and serve this classic sandwich just like Ollie...

Egg Salad

6 eggs
1 celery stalk
2 green onions
4 tsp olive oil mayonaise
4 tsp plain Greek yogurt
1/4 tsp salt
1/4 tsp paprika

1. In saucepan, cover eggs with cold water and bring to boil on high heat.  Reduce heat to low and simmer for 1 minute.  Remove from heat, cover, and let stand for 15 minutes.  With slotted spoon, remove eggs from pan and place into bowl.  Run cold water over eggs.  Crack and peel egg shells.  Chop the hard boiled eggs. 
2. While eggs are cooking, finely chop celery and green onions.  With a fork, mix together the celery, green onions, mayo, yogurt, salt, paprika and eggs.

Serve on whole grain bread, with a side of tomato and a glass of milk...

...and a fork and spoon, of course.

Thanks for stopping by.

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