¼ C. Mayonnaise

Salt and Pepper

4 slices Bread (toasted will hold up better)

 

For face decorations:

 

Bell Pepper

Grated Carrot

Olives

Salami

Gherkins

Chives

Basil

Peas

Celery

 

Place eggs in saucepan; cover with cold water.  Bring to a boil, remove from heat, cover saucepan with lid, and rest for 5-6 minutes.  Remove eggs with slotted spoon to bowl and place under cold running water until eggs have cooled.  Peel off shells.  Slice 2 eggs with egg slicer or knife and set aside 8 slices for the eyes.  Place remaining pieces in bowl with 5 remaining eggs.  Mash with a fork and add mayonnaise.  Season with salt and pepper.  Cover all 4 slices with egg salad; decorate with vegetables to make faces.

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