Hard-Boiled Egg Easter Bunny Recipe

Creating a hard-boiled Easter bunny is a fun way to eat eggs on Easter. They are so cute and both children and adults will enjoy them!

A big tradition for Easter is to make deviled eggs. But why not try something different that really stands out? 

What You Need for Hard-Boiled Egg Bunny

Makes 3-4 bunnies

2 Eggs (fresh or prepackaged hard-boiled)
Chives
Black sesame seeds
Carrot

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How to Make Easter Bunnies with Hard Boiled Eggs

1. If you are using fresh eggs, hard boil the eggs by placing the eggs in a pot and covering with cold water about 1 inch above the top of the eggs. Bring to a full boil, turn off heat, cover and let sit 10-12 minutes. Move eggs to a bowl of ice water until cool. Peel when fully cooled.
2. Take a hard boiled egg and cut the long way to make the “bodies” of the Easter bunnies. [I like to use this egg slicer.]
3. Take another hard boiled egg and cut the short way to make the Easter bunny heads.
4. Use the leftover slices for the bunny ears by cutting in half.
5. Cut the tips of 6 chives, about 1.25 inches in length, for the whiskers.
6. Cut a carrot in thin slices and cut triangles for the noses.
7. Use two black sesame seeds for the eyes. [Tip: I find it helpful to use a tweezers or toothpick to move the seeds into place as they are very small.]
8. Assemble the Easter bunnies on a plate and serve!

Hard-Boiled Egg Easter Bunny

Yield: 2 Bunnies

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 30 minutes

Total Time: 52 minutes

These Hard-Boiled Egg Easter Bunnies are so cute and will definitely get your kids to eat healthy.

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Ingredients

• 2 Eggs
• Chives
• Black sesame seeds
• Carrot

Instructions

1. If you are using fresh eggs, hard boil the eggs by placing the eggs in a pot and covering with cold water about 1 inch above the top of the eggs. Bring to a full boil, turn off heat, cover and let sit 10-12 minutes. Move eggs to a bowl of ice water until cool. Peel when fully cooled.
2. Take a hard boiled egg and cut the long way to make the "bodies" of the Easter bunnies.
3. Take another hard boiled egg and cut the short way to make the Easter bunny heads.
4. Use the leftover slices for the bunny ears by cutting in half.
5. Cut the tips of 6 chives, about 1.25 inches in length, for the whiskers.
6. Cut a carrot in thin slices and cut triangles for the noses.
7. Use two black sesame seeds for the eyes. [Tip: I find it helpful to use a tweezers or toothpick to move the seeds into place as they are very small.]
8. Assemble the Easter bunnies on a plate and serve! 

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 186mgSodium: 86mgCarbohydrates: 6gFiber: 3gSugar: 1gProtein: 9g

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