Egg Salad Faces

By ohioeggs  , ,

October 19, 2015

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This kid-friendly snack is as fun to make as it is to eat!

  • Prep: 15 mins
  • 15 mins

    15 mins

  • Yields: 4 servings


7 hard-cooked large eggs, divided

1/4 cup reduced calorie mayonnaise

2 teaspoons yellow mustard

1/4 teaspoon salt

1/4 teaspoon ground black pepper

4 slices wheat bread, toasted

4 slices 96% fat-free ham

4 slices cheese, optional

Olives, carrots, green and red pepper, celery, grapes tomatoes, etc. for face features


Coarsely chop 6 of the hard-cooked eggs.

Lightly mix chopped eggs, mayonnaise, mustard, salt and pepper.

Place 1 ham slice on each slice of bread. If using cheese, place 1 cheese slice over ham. Top with egg mixture.

Slice remaining hard-cooked egg. Use 2 egg slices for eyes on each piece of bread. Make a face using additional vegetable pieces.

Substitute the same amount of Dijon mustard for the yellow.

To hard-cook eggs: Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large). Cool completely under cold running water and peel.

Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

Photo and recipe provided by the American Egg Board

Nutrition Facts

Serving Size1 open-face sandwich
Sodium792 mg
Protein18 g
Cholesterol349 mg
Total Fat14 g
Saturated Fat4 g
Polyunsaturated Fat3 g
Monounsaturated Fat1 g
Total Carbohydrates18 g
Dietary Fiber1 g

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