Eggs are a great source of protein and iron but unfortunately, some young children are allergic to them. The good news is, the common allergen is found only in the egg white, meaning egg yolks are an acceptable and nutritious food for infants. According to the American Academy of Pediatrics, egg yolks can be introduced to babies as young as six months.
To do so, hard boil an egg and once cooked, remove the yolk from the white. You can then mash the yolk and add a bit of water, breastmilk, or formula to thin it to the desired consistency. Because of its mild flavor, mashed egg yolk can be blended in with many foods to add an extra boost of protein and iron. Try adding it to pureed apples, green beans, and spinach. You can even add it to yogurt and rice cereal.
If there is no history of allergies in your family, it is generally safe to introduce egg whites at one year of age. If allergies are a problem in your family, though, the AAP recommends waiting until age two.