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Annabel Karmel's egg heads

Annabel Karmel's egg heads

A fun way to prepare egg sandwiches.  Get your children to help you design the faces. And it will help get them to eat their vegetables.




5 mins


7 mins

Average: 4 (4 votes)


  • 7 large British Lion eggs
  • 3 1/2 tbsp mayonnaise
  • salt and pepper
  • 4 slices of bread, butter or margarine for spreading
  • Decoration for faces:
  • sweet pepper
  • grated carrot
  • olives
  • salami
  • gherkin
  • chives
  • basil
  • peas etc….


  1. Put the eggs in a saucepan of cold water and bring to the boil.  Reduce the heat and simmer for 7 to 8 minutes (the yolk should be solid).  Place the eggs in a bowl under cold running water until cool.  Peel the eggs.
  2. Slice 2 eggs with an egg slice or a knife.  Set aside 8 of the slices for eyes.  Place the remaining pieces in a bowl, add the unsliced eggs.  Mash with a fork and add the mayonnaise.
  3. Spread the slices of bread with butter and then cover with egg mayonnaise.  Make faces using the toppings shown in the photo.