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Deviled Egg Bunnies

 Deviled Egg Bunnies
These eggs are a must at our traditional Easter dinner. With nine grandchildren, there are never any leftovers.
16 ServingsPrep/Total Time: 30 min.


  • 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.