Puree Monday - Yo Yolk
A great source of protein for bebes is none other than the “incredible, edible EGG”! Eggs do happen to be high on the list of possible allergens but it’s actually the egg whites that contain the allergic proteins. Most will agree that egg yolks are safe and carry very little risk of allergy. It’s recommended not to give bebes egg whites before the age of one and the best way to separate the yolks from the whites is hard boiling the eggs! This is a pretty easy recipe and one of Bebe B’s favorites. She used to love it spread on pieces of bread when she was first mastering finger foods!
Yo Yolk Puree - 10 Months+
5 (hard boiled) Egg Yolks
1/4 cup plain Greek Yogurt
1/4 tsp Paprika
This recipe is easy and delicious. Make sure the hard boiled egg yolks are cool (at least room temperature). Then using a large spoon or fork mash together yolks, yogurt and paprika till you get the desired consistency.
Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 3 days in the fridge or 3 months in the freezer. This recipe will fill about 1 ice cube trays (5-10 servings).
This recipe is vegetarian and gluten-free.