Easy Bunny Eggs Recipes

Steps:

• Cook bacon in large nonstick skillet until done. Drain on paper towels. Add 3 eggs to skillet; cover. Cook 4 to 6 min. or until whites are set and yolks are cooked to desired doneness.
• Transfer eggs to individual serving plates; cover to keep warm. Repeat with remaining eggs.
• Create each Bunny Egg by placing 2 bacon slices at top of each egg for the ears. Cut Singles strips in half; use to make whiskers. Add blueberries for the eyes.

Steps:

• 1. First preheat the oven to 350F. Line a 13x9 inch pan with foil. Make sure that the ends extending ove the side. Grease the foil & set aside.
• 2. Then microwave the chocolate & butter in a large bowl on high for about 2 mins or until butter is melted. Then stir in the chocolate until fully melted.
• 3. Next add in the butter & mix well. Then slowly blend in the eggs & vanilla. Stir in the flour & nuts until well mixed. Spread evenly into the pan.
• 4. Then Bake for about 30 to 35 mins or until tothpick comes out with fudgy crumbs. Make sure not to over bake. Cool completely.
• 5. Then use the foil handles to lift the brownies from the pan. Cut into egg shapes with a 3 inch oval cookie cutter. Then decorate with the gels & candies to resemble easter eggs.

Steps:

• Heat oven and prepare two 9 inch round baking pans as directed on cake box. Prepare cake batter with as directed on package adding in 1/2 cup of coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.
• When cooled, place one whole 9 inch cake layer on serving tray, forming the bunny's head. Cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears. Use concave shaped piece for the bowtie, place about 1/2 inch below head.
• Frost entire bunny covering top and sides of bunny. Pat remaining 3 1/4 cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.

Steps:

• Place the eggs in a large pot in a single layer. Cover with water and add at least 2 tablespoons of salt. Bring just to a boil for 30 seconds to 1 minute. Shut off the heat, cover the pot and let stand for 10 minutes. Fill a large bowl with ice water. Shock the eggs in the ice water and allow to cool completely.
• Peel the eggs and slice each in half lengthwise. Separate the yolks into a large bowl and place the egg whites in an airtight container with a lid.
• Roughly mash the yolks. Stir in the mustard, maple syrup, capers and vinegar until thoroughly combined. Stir in the mayonnaise to the desired consistency. Season to taste with salt and pepper and cover with plastic wrap. Refrigerate the yolk mixture and egg whites until ready to serve.
• Slice the prosciutto into 24 small pieces and roll each one up. Heat the oil in a medium skillet over medium heat and, working in batches, fry the prosciutto until crispy, about 1 minute. Using a slotted spoon, drain the prosciutto on a paper towel-lined plate.
• When ready to assemble your bunnies, place the egg white halves on a platter lined with chives. Place the yolk mixture in a pastry bag fitted with a star tip. Pipe the filling into the center of each egg white. Snip additional chives and insert into the sides of each egg yolk to create whiskers. Insert two pieces of prosciutto into the top of the egg yolks for the ears. Place a caper in the middle of each egg yolk to make the nose. If you want to add eyes as well, simply add two pinches of black pepper to each egg, or two poppy seeds or black sesame seeds.