Deviled Egg Bunnies Recipes

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BUNNY DEVILED EGGS



Bunny Deviled Eggs image

These deviled eggs are perfect for Easter and all of your spring gatherings! Familiar holiday flavors like maple syrup and mustard give these eggs a touch of sweetness, and the decorations are just cute as a button... or in this case, bunny!

Provided by Jaymee Sire

Categories     side-dish

Time 50m

Yield 12 eggs

Number Of Ingredients 11

6 large cage-free eggs
Kosher salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 to 2 teaspoons pure maple syrup
1 teaspoon capers, drained and minced, plus 12 for garnish
1 teaspoon apple cider vinegar
3 tablespoons mayonnaise (Lemonaise is delish!)
1 to 2 large slices prosciutto, for garnish
1 to 2 tablespoons safflower oil
1 bunch fresh chives, for garnish
Poppy seeds or black sesame seeds, for garnish, optional

Steps:

  • Place the eggs in a large pot in a single layer. Cover with water and add at least 2 tablespoons of salt. Bring just to a boil for 30 seconds to 1 minute. Shut off the heat, cover the pot and let stand for 10 minutes. Fill a large bowl with ice water. Shock the eggs in the ice water and allow to cool completely.
  • Peel the eggs and slice each in half lengthwise. Separate the yolks into a large bowl and place the egg whites in an airtight container with a lid.
  • Roughly mash the yolks. Stir in the mustard, maple syrup, capers and vinegar until thoroughly combined. Stir in the mayonnaise to the desired consistency. Season to taste with salt and pepper and cover with plastic wrap. Refrigerate the yolk mixture and egg whites until ready to serve.
  • Slice the prosciutto into 24 small pieces and roll each one up. Heat the oil in a medium skillet over medium heat and, working in batches, fry the prosciutto until crispy, about 1 minute. Using a slotted spoon, drain the prosciutto on a paper towel-lined plate.
  • When ready to assemble your bunnies, place the egg white halves on a platter lined with chives. Place the yolk mixture in a pastry bag fitted with a star tip. Pipe the filling into the center of each egg white. Snip additional chives and insert into the sides of each egg yolk to create whiskers. Insert two pieces of prosciutto into the top of the egg yolks for the ears. Place a caper in the middle of each egg yolk to make the nose. If you want to add eyes as well, simply add two pinches of black pepper to each egg, or two poppy seeds or black sesame seeds.

DEVILED EGG BUNNIES



Deviled Egg Bunnies image

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

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 servings.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts :

BUNNY DEVILED EGGS



Bunny Deviled Eggs image

Such a cute idea from the Paas Easter Egg folks. The original recipe used mini chocolate chips for the eyes and mouth, but I have used capers instead. You will need a small sandwich bag for this recipe. Enjoy!

Provided by Sharon123

Categories     < 60 Mins

Time 40m

Yield 24 appetizers

Number Of Ingredients 8

12 large eggs
6 tablespoons mayonnaise
2 teaspoons mustard
1 pinch cayenne pepper
salt and black pepper
carrot
celery
24 capers

Steps:

  • Cook eggs about 10 minutes. Run cold water over to cool down quickly.
  • Peel hard boiled eggs.
  • Halve each egg lengthwise and scoop the yolks into a medium bowl, reserving the egg whites.
  • Mash the yolks and add mayonnaise, mustard and cayenne; season with salt and black pepper.
  • Fill yolk mixture into a small sandwich bag, cutting a small opening in the corner of the baggie. Gently squeeze the bag to pipe the yolk mixture into the egg white halves.
  • Use the capers for the eyes and mouth.
  • Cut the carrots and celery to make whiskers and ears(you can interchange them).

EASY BUNNY DEVILED EGGS



Easy Bunny Deviled Eggs image

Create these adorable Easy Bunny Deviled Eggs for your next Easter or spring-themed gathering! Enjoy decorating with radishes, olives and chives for the cutest Easy Bunny Deviled Eggs you've ever seen. Make these in only thirty minutes and enjoy to the max.

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 24 servings

Number Of Ingredients 8

1 doz. hard-cooked eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. HEINZ Yellow Mustard
1/8 tsp. onion powder
4 large radishes
3 pitted black olives, each cut into 16 small pieces
12 fresh chives, cut into 1-inch lengths

Steps:

  • Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
  • Spoon yolk mixture into egg whites.
  • Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears.
  • Decorate eggs with radishes, olives and chives as shown in photo.

Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

NEWBORN BABIES DEVILED EGGS (BABY SHOWER) RECIPE - (3.8/5)



Newborn Babies Deviled Eggs (Baby Shower) Recipe - (3.8/5) image

Provided by msippigrl

Number Of Ingredients 13

6 hard-boiled eggs
1/3 cup mayonnaise
1 tablespoon dijon mustard
1 teaspoon white wine vinegar
1 tablespoon minced onion
1/4 teaspoon hot sauce, like Tabasco
Salt and pepper, to taste
2 baby carrots, sliced crosswise into about 1/4" thick rounds
2 sweet midget pickles, also thinly sliced crosswise
12 toothpicks
6 canned Vienna sausages
4 black olives
24 chocolate sprinkles, for eyes

Steps:

  • Cut hardboiled egg into two pieces, lengthwise, so that one half is slightly larger than the other. Remove egg yolk from both halves and set aside. On the larger half, cut out a little extra space on the inside to make your egg white "carriage" slightly more spacious. Cut the smaller half of the egg in half crosswise. Skewer a carrot slice onto the end of a toothpick, then do the same with a pickle slice so that the pickle slice is on the outside edge of the carrot. Stick the other end of the toothpick through the "carriage" section of the egg where you want one set of wheels to be. Once through, secure on the other end with another carrot slice, followed by another pickle slice. Repeat this step to create one more set of wheels at the other end of your carriage. With the egg yolks you set aside earlier, make a deviled egg filling mixing the egg yolks with the mayonnaise, mustard, vinegar, onion, hot sauce and salt and pepper. Scoop this filling into your carriage. With the top piece you cut from the smaller egg half earlier, create a dome on one end of your carriage by gently pressing the egg into the deviled egg filling. The ends of this piece should rest inside the carriage structure and you may have to squeeze the ends together slightly to accomplish this. Cut a slice crosswise from a sausage--it should be about 1/4" thick and then trim a bit from the outside to create a slightly smaller circle that fits more easily inside the dome of the carriage. Stick two chocolate sprinkles side-by side into the sausage so that they look like eyes. Cut a curved sliver from a black olive and press onto the sausage so that it looks like the baby's mouth. Press the baby's head into the deviled egg filling just inside the dome section of the carriage. For the body, cut another slice from the sausage and trim off two sides so that you have a more rectangular shape. Trim off a little but from one of the remaining curved edges so that only one edge and you still have a slightly oblong shape. Press the body into the deviled egg filling with the curved edge facing away from the baby's head. Use some of the sausage pieces you cut off earlier to create arms and legs--these should be roughly rectangle-shaped. Press the arms and legs into the deviled egg mixture.

EASTER CHICK DEVILED EGGS



Easter Chick Deviled Eggs image

Adorable 'deviled' chicks peek out of their eggs. Display in an egg cup or egg tray.

Provided by rachelu

Categories     Appetizers and Snacks     Snacks     Kids     Cute and Fun

Time 30m

Yield 12

Number Of Ingredients 9

12 hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 ½ tablespoons yellow mustard
1 dill pickle, finely chopped
1 tablespoon prepared horseradish, or to taste
1 teaspoon pickle juice
salt and ground black pepper to taste
1 carrot, cut into rounds
12 slices canned black olives, or as needed

Steps:

  • Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
  • Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
  • Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
  • Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 1.5 g, Cholesterol 212.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 141.2 mg, Sugar 0.9 g

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