Egg faces

Egg faces
  • Serves: 4
  • Prep: 10 mins
  • Cook: 5 mins


  • 6 medium British Lion eggs
  • 3 tbsp reduced fat mayonnaise
  • 4 soft wholemeal rolls
  • soft butter to spread
  • halved cherry tomatoes
  • slices of cucumber
  • slices of red pepper
  • a few pitted black green and olives
  • a punnet of mustard cress


  1. Place the eggs in a medium pan of cold water. Place on the hob and slowly bring to the boil. When boiling begins simmer for 5 1/2 minutes.
  2. Drain the eggs, rinse in cold water and tap the shells all over, leave to cool. When cold, peel away the shells.  Slice the eggs - reserve 16 slices. Roughly chop the remaining eggs, place in a bowl and stir in the mayonnaise. Season.
  3. Divide the egg mayonnaise between the rolls. Place 2 slices of egg on each for eyes. Arrange the vegetables in a little bowls and let your creativity run wild, making faces with the egg slices, vegetables and cress for hair.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
409 24.3g 15.2g 28.7g 13.2g 1.8g

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3 / 5 rating (3 votes)