Yields10 Servings
AuthorElaine Johnson

Around Easter, hard-cooked eggs seem to proliferate like, well, rabbits. We like to turn the surplus into this healthy, whimsical snack.

How to Make It

1

Shell eggs and cut in half. Squeeze yolks into a bowl and mash with mayonnaise, mustard, salt, and pepper.

2

Spoon yolk mixture into 10 egg white halves (save remaining 2 for other uses) and add capers for eyes. Create ears from radishes. Tuck in broccolini tails.

Ingredients

 6 large hard-cooked eggs
 2 tablespoons mayonnaise
 1/2 teaspoon Dijon mustard
 2 pinches kosher salt
 1 pinch freshly ground pepper
 20 drained capers
 20 or carrots, or baby arugula or baby kale leaves (or use a combination of both)
 20 broccolini florets

Directions

1

Shell eggs and cut in half. Squeeze yolks into a bowl and mash with mayonnaise, mustard, salt, and pepper.

2

Spoon yolk mixture into 10 egg white halves (save remaining 2 for other uses) and add capers for eyes. Create ears from radishes. Tuck in broccolini tails.

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