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Bunny Deviled Eggs

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Ingredients

Adjust Servings:
12 large eggs
6 tablespoons mayonnaise
2 teaspoons mustard
1 pinch cayenne pepper
salt and black pepper
carrot
celery
24 capers

Nutritional information

50.4
Calories
32 g
Calories From Fat
3.6 g
Total Fat
1 g
Saturated Fat
94 mg
Cholesterol
66.4 mg
Sodium
1.1 g
Carbs
0 g
Dietary Fiber
0.3 g
Sugars
3.2 g
Protein
658g
Serving Size

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Bunny Deviled Eggs

Features:
  • Gluten Free
Cuisine:

Such a cute idea from the Paas Easter Egg folks. The original recipe used mini chocolate chips for the eyes and mouth, but I have used capers instead. You will need a small sandwich bag for this recipe. Enjoy!

  • 60 min
  • Serves 3
  • Easy

Ingredients

Directions

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Bunny Deviled Eggs, Such a cute idea from the Paas Easter Egg folks The original recipe used mini chocolate chips for the eyes and mouth, but I have used capers instead You will need a small sandwich bag for this recipe Enjoy!, These were a big hit with both kids and adults at Easter Made for PRMR


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Steps

1
Done

Cook Eggs About 10 Minutes. Run Cold Water Over to Cool Down Quickly.

2
Done

Peel Hard Boiled Eggs.

3
Done

Halve Each Egg Lengthwise and Scoop the Yolks Into a Medium Bowl, Reserving the Egg Whites.

4
Done

Mash the Yolks and Add Mayonnaise, Mustard and Cayenne; Season With Salt and Black Pepper.

5
Done

Fill Yolk Mixture Into a Small Sandwich Bag, Cutting a Small Opening in the Corner of the Baggie. Gently Squeeze the Bag to Pipe the Yolk Mixture Into the Egg White Halves.

6
Done

Use the Capers For the Eyes and Mouth.

7
Done

Cut the Carrots and Celery to Make Whiskers and Ears(you Can Interchange Them).

Avatar Of Brinley Blake

Brinley Blake

Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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