This powerhouse Egg Yolk + Avocado Baby Food Puree is filled with protein, healthy fats and a ton of essential vitamins and minerals for a growing baby. This makes a perfect (if not common) first food for baby!
Egg yolk and avocado sound weird for a baby puree, right?
That’s what I thought as well. So glad we are on the same page.
Turns out we are both totally wrong [it’s ok, we can hang our heads down together]. When the little one was little I did lots of research on what the best first foods for babies where and I found that one popular belief among natural food nutritionists is that egg yolks are supreme to any other foods. The reason is that egg yolks are filled with choline, cholesterol and other brain-nourishing substances that are vital for the insulation of the nerves in the brain and entire central nervous system. Since the brain is so dependent on cholesterol, it is especially vital during this time when the brain growth is in hyper-speed [read more about the benefits of egg yolks here].
As for avocados, they are quite possibly the best food in the world and contain everything a person needs to survive off of [yes, you can repeat that sentence to yourself while you indulge in a big bowl of guacamole while sipping on a margarita]. Besides having a creamy texture that lends itself perfectly to baby purees, they are full of essential monounsaturated fats [don’t worry, babies need lots of the good fats in their daily diet] that help with proper brain growth.
Egg yolks and avocados might just be the powerhouse of baby purees.
It’s okay, we both now know that egg yolks and avocado are the bomb. So, let’s get cooking.
Egg Yolk + Avocado Baby Food Puree
2 hard boiled egg yolks
2 tablespoons breast milk, stock or water
I feel like everyone has their own favorite method to hard boiling eggs (my hubby only uses this device), but here is a general guideline for you.
Hard boil your eggs by putting your eggs into a medium size sauce pan and adding cold water until it is filled 1″ above your eggs. Add a pinch of salt. Put on lid and bring to a boil. Boil for 1 minute then turn off the heat. Let eggs sit in water for 12-15 minutes. Transfer to colander in sink and run cool water over eggs for 5-10 minutes or until cool. Store in refrigerator until you need them.
To make Puree in Blender or Food Processor
1. Place the cooked egg yolk and avocado in a blender and puree on low, scrapping down sides until smooth, adding in liquid one tablespoon at a time until you reach your desired consistency.
To make Puree by Hand
Place the cooked egg yolk and avocado in a small bowl and mash with a fork until combined, adding in liquid one tablespoon at a time until you reach your desired consistency. This method makes a slightly more chunkier puree.
This puree is best for serving right away, but if you want to store in fridge for up to 2 days, squeeze 1/4 teaspoon of fresh lemon juice into the puree and stir until combined.
Age: 4 months and up
Yield: roughly 4 ounces
Prep Time: 5 minutes
Cook Time: 0 minutes
Storage: store in an air-tight container in fridge for 2 days with lemon juice
New to making purees? Then check of my guide on which kitchen tools you actually are going to need. Hint, it’s not many!