These eggs are a must at our traditional Easter dinner. With nine grandchildren, there are never any leftovers.
- 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
- 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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