Deviled Bunny Eggs
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
Yields: 12 servings
- Nutritional Information
Per serving: 1/12 Recipe
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
This recipe is an excellent source of choline and vitamin A and a good source of protein.
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.
- 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.