Creating these charming Easter Bunny Deviled Eggs is surprisingly straightforward. Follow these simple steps to transform ordinary deviled eggs into delightful Easter treats:

1. Prepare the Eggs: Place the eggs in a single layer in a saucepan. Cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it, and let it stand for 12-15 minutes. This method helps to prevent the yolks from turning green and makes peeling easier.
2. Cool the Eggs: After 12-15 minutes, immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool completely in the ice bath for at least 15 minutes. Cooling them quickly is crucial for easy peeling.
3. Peel the Eggs: Gently tap each egg all over to crack the shell. Starting under cool running water, peel the eggs, working your way around each egg. The cold water helps to separate the shell from the egg white. If you find peeling difficult, try starting from the wider end of the egg where there’s usually an air pocket.
4. Halve the Eggs: Once all the eggs are peeled, carefully slice each egg lengthwise using a sharp knife. Gently remove the yolks with a small spoon and place them in a medium-sized mixing bowl. Arrange the egg white halves on a serving platter.
5. Prepare the Deviled Egg Filling: Mash the egg yolks in the bowl with a fork until they are smooth and crumb-free. Add the mayonnaise, yellow mustard, white wine vinegar, salt, and black pepper to the bowl. Mix everything together thoroughly until the filling is creamy and well combined. Taste and adjust seasonings as needed. You might want to add a pinch more salt or pepper to your preference.
6. Fill the Egg Whites: You have a few options for filling the egg whites. For a rustic look, simply spoon the filling into each egg white half. For a more polished and decorative look, transfer the filling to a piping bag fitted with a star tip. Pipe the filling evenly into each egg white half. If you don’t have a piping bag, you can use a zip-top bag with a corner snipped off.
7. Create the Bunny Faces: Now comes the fun part – transforming your deviled eggs into bunnies!
   • Whiskers: Take small sprigs of fresh parsley and gently insert 2-3 sprigs into the filling on each egg to create the bunny’s whiskers. Arrange them in a V-shape or slightly fanned out.
   • Ears: Take long strands of fresh chives. For each egg, take two chive strands and gently insert one end of each strand into the filling at the top of the egg to form the bunny ears. You can slightly curve the chives to give the ears a more natural bunny ear shape. Make sure the ears are securely inserted into the filling so they stand upright.
   • Eyes and Nose (Optional): If desired, add small details for the eyes and nose. You can use halved or quartered black olives for the eyes, placing two small pieces above the whiskers. For the nose, you can use a tiny triangle of carrot or a small dot of paprika.
8. Garnish and Chill: Lightly dust the filled deviled eggs with paprika for a touch of color and flavor. Once all the bunny faces are complete, cover the platter loosely with plastic wrap and refrigerate the deviled eggs for at least 30 minutes to allow them to chill and for the flavors to meld. Chilling also helps the filling to firm up slightly.
9. Serve and Enjoy: Just before serving, give the bunny ears and whiskers a final gentle adjustment if needed. Arrange the Easter Bunny Deviled Eggs on a beautiful serving platter and get ready for the smiles and compliments! These are best served chilled and are a delightful addition to any Easter brunch, lunch, or dinner.