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 carrton
shredded lettuce, optional

Yields: 12 servings


  1. SLICE eggs lengthwise in half. REMOVE yolks; place in a medium bowl.
  2. STIR mayonnaise, mustard and salt into yolks until well blended.
  3. DIVIDE yolk mixture evenly between egg whites.
  4. 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.
  5. COVER a serving platter with lettuce. PLACE bunnies on lettuce.
  6. REFRIGERATE until ready to serve.


  • 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.