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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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These eggs are a must at our traditional Easter dinner. With nine grandchildren, there are never any leftovers. Ingredients:
8 hard-cooked eggs |
6 tablespoons mayonnaise |
1 tablespoon sweet pickle relish |
1/4 teaspoon salt |
dash pepper |
8 baby carrots |
32 dried currants |
8 miniature marshmallows, halved |
Directions:
1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, pickle relish, salt and pepper; mix well. Pipe into the egg whites, creating a mound at the pointed end of the white for the bunny's head. For the ears, cut each carrot lengthwise into four slices; place two slices upright on bunny's head. Press currants into eggs for eyes; add marshmallow pieces for tails. Cover and refrigerate until serving. Yield: 16 servings.
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