Easter Bunny Deviled Eggs
User Reviews
5
Easter Bunny Deviled Eggs
Description
Easter Bunny Deviled Eggs are made by halving hard-boiled eggs and removing the yolks. The yolks are mashed finely and blended with light mayonnaise, Dijon mustard, and kosher salt to create a flavorful and creamy filling. This mixture is spooned back into the egg white halves, restoring their shape but adding richness and tang.
The distinctive character comes from the decoration: slices of carrot form bunny ears, chives cut into short pieces create whiskers, small bits of black olives serve as eyes, and tiny squares of red bell pepper make the nose. Curly parsley is optionally arranged around the plate to represent grass, enhancing the bunny garden effect.
This recipe suits festive occasions like Easter brunch or springtime parties where a visually playful appetizer adds to the celebration. The preparation steps encourage care in removing yolks to keep the whites intact and detail in decorating to capture the bunny look.
Use freshly hard-boiled eggs peeled carefully to avoid tearing whites.Adjust the mayonnaise amount to achieve a smooth but firm filling consistency.Prepare decorations ahead to arrange quickly before serving.
Ingredients
- 6 egg peeled, hard-boiled
- 3 tablespoons mayonnaise light
- 1 teaspoon Dijon mustard
- ⅛ teaspoon kosher salt
For decorating:
- chives cut into ¾-inch pieces
- black olives cut into very small pieces
- red bell pepper cut into very small pieces
- carrot cut into "ears", thin slices
- Curly parsley optional
Instructions
- Cut the peeled hard-boiled eggs in half lengthwise. Carefully remove the yolks, taking care not to tear the egg whites. Place the yolks in a bowl.
- Smash the yolks with the back of a fork until they form small crumbs. Add the light mayonnaise, mustard and salt. Stir to combine.
- Spoon the egg yolk mixture into the egg whites.
- Decorate the deviled eggs, using the black olives for eyes, red bell pepper for nose, chives for whiskers and carrots for ears.
- Serve on a plate, surrounded by curly parsley (for grass).
Notes
- Nutritional values provided are estimates and should be verified independently for accuracy.
- Use light mayonnaise to reduce calorie content while maintaining creaminess.
- Peeled eggs should be handled carefully to keep white halves intact for filling and decorating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Serving | 1deviled egg | |
| Calories | 49kcal | 2% |
| Carbohydrates | 0.9g | 0% |
| Protein | 3g | 6% |
| Fat | 3.6g | 6% |
| Saturated Fat | 0.9g | 5% |
| Cholesterol | 108.8mg | 36% |
| Sodium | 90.2mg | 4% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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