Egg Salad Cones {Foodie Goes Healthy}


Quick side note- Last night I was on LIVE radio with Heather from Basil Momma on her show Around the Kitchen Sink! She was kind enough to invite me to tell all her listeners about this little series of Summer Lunch Recipes 4 Kids! I had a blast, and if you really want to hear it, you can listen to it here. {don’t judge, I was nervous} 


Ok…back to the food…

I have yet another great blogger here to guest post and share an interesting twist to a classic egg salad sandwich that is sure to make a kid smile. I first met Dana from Foodie Goes Healthy at Camp Blogaway. She was staying in the same cabin with me and we happen to both have kids around the same ages! She knows the need to come up with creative and unique recipes to keep kids happy during lunch time. And that’s what she did right here.


Egg Salad and Tuna Salad in ice cream cones are a fun twist on a sandwich.

Hi, I’m Dana and my recipe blog is Foodie Goes Healthy. I am excited to be a guest writer on Shawn’s blog “I Wash, You Dry.” I look forward to following Shawn’s series on summer lunches for kids because it’s great to get new ideas. My kids are five and nine years old, and they love to cook with me. I put our family recipes on my blog. My style of cooking emphasizes fresh, seasonal dishes that are tasty and healthy. Read on to hear what’s been cookin’ at my house.

Summer vacation is here, and I look forward to the change of pace. No more homework and early mornings. I love doing activities with my kids that we don’t normally have a chance to do. I can’t wait until we have a day where we stay in jammies all morning and then head over to a museum or the beach.

With the kids home more during the summer, we’ll be having many lunches together. I prefer to make just one meal for everyone rather than spend the day being a short-order chef. Year-round I like to have tuna, egg or chicken salad prepared in the refrigerator for lunch. I put them in sandwiches or salads. It’s my lunch of choice since my childhood. The problem is my younger child doesn’t like sandwiches. Plus, sometimes you just need to change up your repertoire. Doing something different makes food exciting.

Recently, I started putting the salads in ice cream cones after being inspired by Laurent Godbout’s cookbook Life’s a Cottage. Yes, an ice cream cone, the plain kind that doesn’t taste sweet. The best part is eating the filling with the cone, so don’t pile the filling too high. Needless to say, these cones are a big hit with my kids. Just make sure you have some ice cream on hand because the kids will definitely ask for ice cream cones after lunch.


Sometimes, I enjoy the cones as well. My friend Sydney pointed out that cones are low in calories, about 20 calories each. That’s good news if you’re working on your swimsuit figure. Other times I put my tuna or chicken salad into a green salad, and then we’re all happy with lunch.


Tuna salad on a bed of lettuce, avocado, croutons, sweet peas, and pomegranate seeds

Sandwich fillings for the cones:
1. Cranberry Tuna Salad by Stylish Cuisine
2. Chicken Salad with Grapes and Raisins by the Merry Gourmet
3. Egg Salad by Foodie Goes Healthy made with these ingredients (see recipe below):


Egg Salad Cones
Serves: serves 3
  • 3 large eggs
  • 2 tablespoons Vegenaise or Mayonnaise
  • 1 teaspoon sweet pickle relish (or substitute pickle juice if your kids don’t like “green flecks”)
  • ¼ teaspoon regular yellow mustard
  • 2 small dashes Worchestershire Sauce
  • 2 pinches salt
  • 1 grind of freshly ground black pepper
  • 3 ice cream cones (not sweet)
  1. To make hard-boiled eggs: Place 3 eggs in a small sauce pan and cover with one to two inches of cold water. Turn the stove on high, and let the water come to a boil, about 7 minutes. When the water comes to a boil, turn the flame down so that the water maintains a gentle simmer– try the flame on medium-low. Simmer for 10 minutes.
  2. 2. Remove eggs from the flame, and place in cold water. When eggs are cool enough to handle, peel off the shells. Grate the hard-boiled eggs with a small hole grater.
  3. In a small mixing bowl, combine the grated eggs with all the remaining ingredients except the cones. Stir with a spoon. Taste for seasoning and adjust as needed. Let egg salad mixture chill in the refrigerator before serving.
  4. Using a spoon or ice cream scooper, fill each cone with ⅓ of the egg salad. Fill the interior of each cone and then make a very small mound of egg salad on top of each cone.
  5. Enjoy eating.


If you’ve missed any of the other Summer Lunch Recipes for Kids be sure to check them out by clicking on that cute little baby! {she’s mine…all mine!} 


  1. Sonali Pradhan says:

    first time in your space n I absolutely loved it !!!! loved the choice of ingredients for the egg salad !!!!!I loved the idea of serving in cones…its innovative and fun :-)do check out my space in your free time :-)

  2. loved listening to the interview, you were wonderful! Miss you!!!

  3. Clever! GREG

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