Annabel Karmel's egg heads

Egg heads
  • Serves: 4
  • Prep: 5mins
  • Cook: 7mins

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.

Ingredients

  • 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….

Method

  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.

Click on the stars to rate this recipe:

4 / 5 rating (4 votes)

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