Ingredients
2 Lion Quality eggs
1 teaspoon tomato ketchup
1 teaspoon reduced fat mayonnaise
2 slices bread, white or wholemeal
Frilly lettuce, for hair
8 flaked almonds and 8 currants, for eyes
4 red pepper slices, for mouths
4 sliced beans, for noses
8 small carrot slices, for ears
Method
- Cover the eggs with cold water in a saucepan. Bring to the boil and simmer for 8 minutes. Drain, then run cold water onto the eggs to cool.
- When cold, tap the shells and peel. Cut each in half, lengthways, scoop out the yolk and mash it with the fork in the bowl, then mix with ketchup and mayonnaise.
- Using the pastry cutter, press out 4 rounds of bread and spread thinly with yolk mixture. Spoon the rest into the egg whites. Place the eggs flat side down on each round.
- Garnish as you like to make funny faces. Make sure the egg white is dry so the pieces of salad don't fall off. Eat with a knife and fork like an open sandwich.
