Preheat oven to 350 F. Cut tortillas into triangles. Place on baking sheet and spray lightly with cooking spray, sprinkle with salt and back for 5 minutes. Check to be sure they are crispy. If not, continue baking for 2-3 minutes. Remove when done and set aside to cool.

Fill a saucepan with cold water, then add the eggs. Add enough water to cover the eggs by 1 to 2 inches.

Cook the eggs over high heat until the water reaches a rolling boil, then cover the saucepan and remove it from the heat.

Leave the eggs for 12 minutes, then place them in a bowl full of cold water.

Crack and peel each egg, then place into an egg mold. Clamp the molds closed and place into the refrigerator or in ice water until the eggs have cooled.

Meanwhile, peel carrots and cut into sticks; slice cucumbers.

Serve egg shapes with veggies, hummus and corn chips.