Easy Bunny Eggs Food

HARD-BOILED BUNNY EGGS

Steps:

• Draw out 24 bunny ear shapes on the card stock, making sure to add fold tabs to the bottom of each ear.[mv_img id="38169"]
• Use the scissors to cut out each ear, including the fold tab. *Note - this is easiest to do if you trim the card stock to a smaller size. [mv_img id="38170"]
• On the opposite side of where you drew your ear shapes, use the pink marker to color in the inside of the bunny's ear. Do this for all 24 ears. [mv_img id="38171"]
• Fold the tab on the ears backward from where you colored in with the pink marker. [mv_img id="38172"]
• Place a tiny dab of white glue on the bottom of the ear tab. [mv_img id="38173"]
• Press each ear firmly in place on the top of the pointy end of each bunny egg. Continue the same process with all the eggs until each one has two ears. [mv_img id="38175"]
• Using the pink marker, draw a tiny upside-down triangle for the nose of the bunny.
• Use the black marker to draw on the mouth, whiskers, and eyes. [mv_img id="38179"]
• If you plan on displaying your bunny eggs in the carton, they came in, add about 1 tablespoon of rice into the back compartments, so they're lifted up a bit higher than the bunny eggs in the front row. *Note - you can also use this method to display the bunny eggs in another style of holder to keep them standing straight.

EASY BUNNY DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
• Spoon yolk mixture into egg whites.
• Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears.
• Decorate eggs with radishes, olives and chives as shown in photo.

BUNNY DEVILED EGGS

Steps:

• Place the eggs in a large pot in a single layer. Cover with water and add at least 2 tablespoons of salt. Bring just to a boil for 30 seconds to 1 minute. Shut off the heat, cover the pot and let stand for 10 minutes. Fill a large bowl with ice water. Shock the eggs in the ice water and allow to cool completely.
• Peel the eggs and slice each in half lengthwise. Separate the yolks into a large bowl and place the egg whites in an airtight container with a lid.
• Roughly mash the yolks. Stir in the mustard, maple syrup, capers and vinegar until thoroughly combined. Stir in the mayonnaise to the desired consistency. Season to taste with salt and pepper and cover with plastic wrap. Refrigerate the yolk mixture and egg whites until ready to serve.
• Slice the prosciutto into 24 small pieces and roll each one up. Heat the oil in a medium skillet over medium heat and, working in batches, fry the prosciutto until crispy, about 1 minute. Using a slotted spoon, drain the prosciutto on a paper towel-lined plate.
• When ready to assemble your bunnies, place the egg white halves on a platter lined with chives. Place the yolk mixture in a pastry bag fitted with a star tip. Pipe the filling into the center of each egg white. Snip additional chives and insert into the sides of each egg yolk to create whiskers. Insert two pieces of prosciutto into the top of the egg yolks for the ears. Place a caper in the middle of each egg yolk to make the nose. If you want to add eyes as well, simply add two pinches of black pepper to each egg, or two poppy seeds or black sesame seeds.