Rating: 3.9 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.

Kids Good Things 2006, Martha Stewart Living Special Issues 1999, Kids Good Things 2006

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Recipe Summary

Yield:
Makes 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.

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  • Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.

  • Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.

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Reviews (1)

10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
03/28/2012
This is a really good, simple recipe. However, I would cut the amount of salt in half! Way too much salt for me but otherwise, delicious!