These hard-cooked eggs are quick to make and fun to serve at Easter.—Lois Jacobsen, Dallas, Wisconsin
- Egg dyes
- Hard-cooked eggs, peeled
- Whole cloves
- 1 small carrot, peeled
- Prepare egg dyes according to package directions. Place hard-cooked eggs in egg dyes. Let stand for 3-5 minutes or until tinted to desired shades. Remove to paper towels to dry.
- For bunny: With a sharp knife, cut a thin slice of egg white from one side of egg to level. From slices, cut two ears and a tail. Make two deep small slits in top of egg; insert the ears. Position tail. Insert cloves for eyes and nose.
- For chicken: With a sharp knife, cut a thin piece of egg white from one side of the egg to level. Insert cloves for eyes. Cut carrot lengthwise into thin strips (about 1/16 in. thick). Cut a small triangle for the beak and two larger triangles for wings. Make two small shallow slits in the sides of the egg; insert wings. Gently press beak into front of egg.
Originally published as Easter Bunnies N Chicks in Taste of Home February/March 2004, p23
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