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Easy Bunny Deviled Eggs
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Easy Bunny Deviled Eggs

30 Min(s)
30 Min(s) Prep
Make these adorable Easy Bunny Deviled Eggs! These cute, spring-time favorites are great when served as a brunch side.
What You Need
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24 servings
Original recipe yields 24 servings
1 doz. hard-cooked egg s
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. HEINZ Yellow Mustard
1/8 tsp. onion powder
4 large radish es
3 pitted black olive s, each cut into 16 small pieces
12 fresh chives, cut into 1-inch lengths
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Let's Make It
1
Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
2
Spoon yolk mixture into egg whites.
3
Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears.
4
Decorate eggs with radishes, olives and chives as shown in photo.
Kitchen Tips
Tip 1
Substitute
Substitute MIRACLE WHIP Dressing for the mayonnaise.
Tip 2
Baby Chick Deviled Eggs
Omit radishes and chives. Cut eggs crosswise in half using a zigzag cut. Remove yolks and use to prepare filling as directed. Decorate with olive pieces for the chicks' eyes. Add small notched baby carrot slices for the beaks.
Tip 3
Shortcut
If you don't have a mixer, you can instead just mix the egg yolk filling in a medium bowl by hand.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 100mg
33%
Sodium 85mg
4%
Total Carbohydrates 1g
Dietary Fibers 0g
Sugars 1g
2%
Protein 4g
8%
Vitamin A
6%
Vitamin C
2%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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