Directions
SLICE eggs lengthwise in half. REMOVE yolks; place in a medium bowl.
STIR mayonnaise, mustard and salt into yolks until well blended.
DIVIDE yolk mixture evenly between egg whites.
For each “bunny,” USE 3 mini chocolate chips – 2 for eyes and 1 for a nose. PLACE 2 celery sticks near top of “bunny” for ears. PLACE 4 carrot pieces at an angle under nose for whiskers.
COVER a serving platter with lettuce. PLACE bunnies on lettuce.
REFRIGERATE until ready to serve.
Ingredients
- 12 large hard-boiled EGGS, peeled
- 1/3 cup mayonnaise
- 2 tsp. yellow mustard
- 1/2 tsp. salt
- 48 thin 2-inch long celery sticks
- 72 mini chocolate chips or cut up olives
- 96 thin 2-inch long pieces carrot
- shredded lettuce, optional
Tips
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
To hard-boil eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
This recipe is an excellent source of choline and vitamin A and a good source of protein.
Per serving: 1/12 Recipe
- Calories 181
- Total fat 10 g
- Saturated fat 3 g
- Polyunsaturated fat 4 g
- Monounsaturated fat 3 g
- Cholesterol 189 mg
- Sodium 329 mg
- Carbohydrates 15 g
- Fiber 4 g
- Sugar 11 g
- Protein 8 g
- Vitamin A 539 mcg
- Vitamin D 1 mcg
- Folate 24 mcg
- Choline 150 mg
- Calcium 63 mg
- Iron 2 mg
- Potassium 500 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.