Deviled Egg Bunnies

Name: Deviled Egg Bunnies
Prep time: 30 min
Total time: 30 min
Yield: 16 servings.
Ingredients: 8 hard-boiled large 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

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

Ingredients

8 hard-boiled large 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

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.

Originally published as Deviled Egg Bunnies in Holiday & Celebrations Cookbook 2003