Bunny Deviled Eggs
Transform your spring gatherings with these adorable Bunny Deviled Eggs, the perfect combination of festive charm and classic flavor. This recipe takes traditional deviled eggs to the next level with a playful Easter-inspired twist. Creamy yolks are blended with tangy mayonnaise, Dijon mustard, and a hint of white vinegar for the ultimate savory filling. Then, each egg is brought to life with whimsical decorations—crisp radish cheeks, crunchy carrot ears, chive whiskers, and sesame seed eyes and noses, making these treats as delightful to look at as they are to eat. Ready in just over 30 minutes, these Bunny Deviled Eggs are a show-stopping appetizer for Easter brunch, spring parties, or family picnics. They’re easy to make, irresistibly cute, and guaranteed to impress kids and adults alike!
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Recipe Information
Ingredients
- 12 large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 small radishes
- 2 baby carrots
- 12 sprigs chives
- 1 teaspoon black sesame seeds
- 0.25 teaspoon paprika (optional)
Instructions
Place the eggs in a single layer in a large saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
After cooking, immediately transfer the eggs to an ice water bath and let them cool for at least 5 minutes. Once cooled, peel the eggs carefully.
Slice the eggs in half lengthwise and gently scoop out the yolks into a medium-sized bowl, placing the whites aside on a platter.
Mash the yolks with a fork until smooth, then mix in mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until creamy and well blended.
Spoon or pipe the yolk mixture back into the egg white halves, smoothing the surface with a spoon or spatula.
Slice the radishes thinly into small rounds to create the bunny's cheeks, and cut the baby carrots into thin triangular shapes for bunny ears.
Cut the chives into short lengths to use as bunny whiskers.
Decorate each deviled egg with two carrot ears at the top, two radish cheeks near the center yolk filling, three chive whiskers on each side, and a few sesame seeds to create the bunny's eyes and nose.
Optionally, sprinkle the deviled eggs with a pinch of paprika for added flavor and garnish.
Chill the Bunny Deviled Eggs in the refrigerator for at least 15 minutes before serving to allow the flavors to meld and the decorations to set.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 2294 mg | 765% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 10.0 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 481 mg | 37% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1754 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
