Easter Bunny Deviled Eggs

The cutest little appetizer just hopped into town! These Easter bunny deviled eggs are bound to be a hit with kids of all ages.

Easter bunny deviled eggs are what every Easter brunch or dinner needs! It seems I have a thing for decorated egg appetizers. It all started with my Halloween Deviled Eggs and it seemed only right to add to the collection for Easter. (Try my Shrimp Deviled Eggs, too.)

These colorful deviled eggs take a little patience, but are a ton of fun to make! Black olives, fresh chives, bell pepper and carrots are used for the eyes, whiskers, noses and ears, though feel free swap out with other options, such as radishes or celery for the ears.

WHAT YOU NEED FOR EASTER BUNNY DEVILED EGGS:

These are the main ingredients needed for this recipe (affiliate links included)…

• EGGS: Hard boil half a dozen large eggs. I like to use the Instant Pot for this, but use whichever method you prefer.
• MAYONNAISE: The recipe calls for light mayonnaise. Use regular mayo, if preferred.
• MUSTARD: Just a teaspoon of Dijon mustard adds a dose of flavor.
• SALT: Add kosher salt to taste.
• MORE SEASONING: If you like, add onion powder, garlic powder, curry powder or fresh dill.
• DECORATIONS: Use black olives for the eyes, red bell pepper for the noses, fresh chives for the whiskers and carrots for the ears. Trimmed radishes or celery also make good ears. Serve the eggs on a platter lined with curly parsley (the “grass”).

See recipe card below for full ingredients list & recipe directions.

How to make these Easter deviled eggs:

Make the deviled eggs:

1. HARD BOIL THE EGGS: There are several options for hard boiling eggs and just as many opinions about which is the best option. My favorite way, hands down, to hard boil eggs is in an Instant Pot. The shells peel off so easily, practically in one piece. Every single time! Add a cup of water to the Instant Pot, place the eggs on the Instant Pot rack, cook at high pressure for 4 minutes (I like the consistency better than the standard recommended time of 5 minutes) and natural pressure release for 5 minutes. Place them in a bowl of cold water.
2. CUT & SCOOP: Once the eggs are cool, peel them and cut in half lengthwise. Carefully remove the yolks, taking care not to tear the egg whites.
3. MAKE THE FILLING: Place the yolks in a medium bowl and mash them with the back of a fork until the yolks are in very small crumbles. Add a few tablespoons mayonnaise, the Dijon mustard and salt. Stir to combine.
4. FILL THE EGG WHITES: Spoon the yolk mixture into the egg white halves. I like to use a very small cookie scoop like this one, but a spoon works equally well.

Decorate the eggs:

1. DECORATE: This is the fun part! Okay, it takes a little patience, but oddly satisfying.  Recruit some helpers and make it a family activity.
   Cut the black olives and a strip or two of red bell pepper strips into very small pieces for the eyes and noses, respectively. Cut the chives into ¾-inch pieces for the whiskers. I used 4 whiskers per bunny. For the bunnies’ ears, peel a carrot, cut into 1-inch sections, then each of those sections into thin lengthwise slices. From there, use a small sharp knife to fashion ears out of the carrot pieces. They don’t need to be exact!
2. SERVE: Spread some curly parsley on serving platter and arrange the deviled eggs on top.

Printable Recipe

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