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Devilled egg bunnies

It is traditional to make devilled eggs to break Lent. I normally like myboiled eggs with avocado, but on Easter Saturday I like to make these devilled egg bunnies for breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 eggs
  • 1 tsp Dijon mustard
  • 1 or 2 Tbsp mayonnaise or soured cream
  • To decorate:
  • Carrot radishes, chives, olives, red pepper, capers

Method
 

  1. Put the eggs in a pan of cold water. Bring to the boil, turn off the heat, cover and rest for 6 minutes. Drain and rinse the eggs and put them in a bowl of very cold water. Rest for 15-20 minutes, then peel the eggs.
  2. Cut the eggs in half, lengthwise. Scoop out the yolks into a mixing bowl. Add the mustard and mayo, then smash with a fork until you get a smooth, slightly textured paste. Add more mayo if it’s not creamy enough. Season to taste, then fill the egg white halves with the mixture.
  3. Now the fun part - decorating the eggs: use capers for the eyes, carrot /radish/red pepper slices for the ears; celery/ olive/radish/pepper pieces for the nose; chives or dill for the whiskers. (You can use other things too: pickle, ketchup, nuts, seeds, pesto etc )
  4. Enjoy!