Ingredients
- Large Eggs (12): The foundation of our bunny creations. Use large eggs for a good size and easy peeling.
- Mayonnaise (1/2 cup): Provides the creamy richness and binds the filling together. Full-fat mayonnaise offers the best flavor and texture.
- Yellow Mustard (1 tablespoon): Adds a tangy zest that cuts through the richness of the mayonnaise and egg yolks.
- White Wine Vinegar (1 teaspoon): Enhances the flavor profile with a subtle acidity and brightness.
- Salt (1/2 teaspoon): Essential for seasoning and bringing out the flavors of all the ingredients. Adjust to taste.
- Black Pepper (1/4 teaspoon): Adds a touch of spice and depth of flavor to the filling. Freshly ground is always preferred.
- Paprika (for dusting): Adds a mild, slightly sweet flavor and a beautiful reddish-orange color for garnish.
- Fresh Chives (1 bunch): Used to create the bunny whiskers, providing a fresh, oniony flavor and visual appeal.
- Pimentos (from a jar): Cut into tiny pieces to form the bunny eyes and noses, adding a pop of color and a slightly sweet, pickled flavor.
- Optional – Carrot Shreds (for garnish): Finely shredded carrot can be used to create bunny ears or simply as an additional colorful garnish.
- Optional – Dill Sprigs (for garnish): Fresh dill sprigs can mimic bunny ears or add a fresh, herbaceous touch to the presentation.
Instructions
- Prepare the Eggs: Gently place the eggs in a large saucepan and cover them with cold water, ensuring the water level is about an inch above the eggs. 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 minutes. This method helps to cook the yolks perfectly and makes peeling easier.
- Cool the Eggs: After 12 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 15-20 minutes. This rapid cooling is crucial for preventing the yolks from turning green and also aids in peeling.
- Peel the Eggs: Once the eggs are thoroughly cooled, gently tap each egg all over on a hard surface to crack the shell. Start peeling under cold running water, working your way under the shell and membrane. The water helps to separate the shell from the egg white and makes peeling much smoother. If you encounter stubborn shells, try peeling from the wider end of the egg, where there’s usually an air pocket.
- Halve the Eggs: Carefully slice each peeled egg lengthwise using a sharp knife. Gently remove the cooked yolks and place them in a medium-sized mixing bowl. Arrange the egg white halves on a serving platter or a plate.
- Prepare the Deviled Egg Filling: Using a fork, mash the egg yolks in the bowl until they are smooth and crumb-free. Add the mayonnaise, yellow mustard, and white wine vinegar to the mashed yolks. Season with salt and black pepper. Mix all the ingredients together thoroughly until you achieve a creamy, well-combined filling. Taste the filling and adjust seasonings as needed, adding a pinch more salt, pepper, or mustard to your preference. For an extra smooth filling, you can use a hand mixer or immersion blender to whip the mixture.
- Fill the Egg Whites: There are several ways to fill the egg whites. For a rustic look, simply spoon the deviled egg filling into each egg white cavity. For a more polished and decorative presentation, transfer the filling to a piping bag fitted with a star tip. Pipe the filling into each egg white half in a swirl or rosette pattern. If you don’t have a piping bag, you can use a zip-top plastic bag with a corner snipped off to pipe the filling.
- Create the Bunny Faces: Now comes the fun part – transforming your deviled eggs into adorable bunnies! Cut the fresh chives into short, thin pieces, about 1-2 inches long. Gently insert 3-4 chive pieces on each side of the filled egg to create the bunny whiskers. For the eyes, take the pimentos and cut them into tiny, round pieces or small triangles. Place two pimento pieces above the whiskers to form the bunny eyes. For the nose, cut smaller pimento pieces, either round or heart-shaped, and place one piece just below the whiskers, in the center, to create the bunny nose.
- Garnish and Serve: Dust the filled and decorated Easter Bunny Deviled Eggs lightly with paprika for a touch of color and subtle flavor. If using optional garnishes, you can add finely shredded carrot “ears” by inserting them into the filling at the top of the egg, or place small dill sprigs to resemble bunny ears. Arrange the finished Easter Bunny Deviled Eggs on a serving platter. For an extra festive touch, you can line the platter with fresh lettuce leaves or edible Easter grass.
- Chill and Serve (Optional): If you are not serving immediately, cover the platter with plastic wrap and refrigerate the Easter Bunny Deviled Eggs for up to 2 hours. Chilling them briefly can help the filling firm up slightly and allows the flavors to meld together. However, it’s best to serve them within a few hours of preparation for the best taste and texture. Serve chilled and watch your guests’ faces light up when they see these adorable bunny treats!
Nutrition
- Serving Size: one normal portion
- Calories: 150
- Fat: 12g
- Protein: 7g
- Cholesterol: 200mg