Stuffed Egg Bunnies

Posted by whilehewasout on March 20, 2012 · 3 Comments 

It has been a few days I haven”t posted any new recipes, however I have an excuse – I got kicked off my feet by a nasty virus. Well, such things happen 🙂 Though fortunately I am still on time adding a couple of recipes about typical foods prepared for Easter in Hungary. Yes finally Easter is coming, and no one will question your eating sweet challah bread with cooked ham and horseradish. YUM! Of course the deviled (or stuffed) eggs can’t be missing from any good Easter table in my country. As I was in a creative mood the other day, I managed to pre-prepare the Easter version of our family’s stuffed eggs. So here we go!

Stuffed Egg Bunnies

Ingredients (for 3-4 bunnies, depending on how many whites survive in 1 piece :)):

5 eggs
mustard
1 tbsp butter or margarine
mayo
salt, pepper

To decorate: carrots, cloves, pickles…
Preparation:

1. Boil the eggs
2. Remove the shells and cut the eggs in half (I cut them vertically so the bunnies can ‘stand up’), remove the yolks and place them in a bowl. Chop one of the egg whites (if you have any other broken, chop those too and add to the yolks).
3. Add mustard, mayo, butter and spices to the egg yolks and mix it well until creamy (I like the cream with a lot of mustard, feel free to add as many mayo and mustard as you like).
4. Fill the egg whites with the egg cream and have fun decorating 🙂

I used iceberg lettuce and carrots for the grass and flowers, cloves for the eyes and pickles for the ears of the bunnies.

Don’t worry if there is leftover cream, it will all be consumed with some toast!

Enjoy 😉

Filed under Food, Recipes · Tagged with carrots, deviled eggs, Easter, Easter in Hungary, egg cream, pickles, stuffed egg rabbits, stuffed eggs