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Deviled Egg Bunnies Recipe

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These eggs are a must at our traditional Easter dinner. With nine grandchildren, there are never any leftovers.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings

Ingredients

  • 8 hard-cooked eggs
  • 6 tablespoons mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1/4 teaspoon salt
  • Dash pepper
  • 8 baby carrots
  • 32 dried currants
  • 8 miniature marshmallows, halved

Directions

  1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, pickle relish, salt and pepper; mix well. Pipe into the egg whites, creating a mound at the pointed end of the white for the bunny's head. For the ears, cut each carrot lengthwise into four slices; place two slices upright on bunny's head. Press currants into eggs for eyes; add marshmallow pieces for tails. Cover and refrigerate until serving. Yield: 16 servings.
Originally published as Deviled Egg Bunnies in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p165

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Reviewed Mar. 31, 2012

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