Recipes Ingredients Meat & Poultry Pork Recipes Open Face Sandwiches 4.2 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 2, 2020 Print Rate It Share Share Tweet Pin Email Yield: 4 Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal. Ingredients 7 large eggs ¼ cup mayonnaise, plus more for spreading 2 teaspoons Dijon mustard ½ teaspoon salt ¼ teaspoon freshly ground pepper 4 slices sandwich bread Sliced ham, lettuce, sliced olives, peas, bell pepper, cherry tomatoes, pickles, and grated carrot, for toppings Directions Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs. Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine. Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately. Rate it Print