Ingredients
Directions
- 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.
Notes
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.
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