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.
Equipment
- 1 Pressure Cooker
Ingredients
Main Ingredients
- 6 hard-boiled eggs peeled
- 3 tablespoons light mayonnaise not too heavy
- 1 teaspoon Dijon mustard for tangy kick
- ⅛ teaspoon kosher salt to bring out flavors
- Chives cut into ¾-inch pieces for whiskers
- Black olives chopped real small for eyes
- Red bell pepper diced finely for little noses
- Thin carrot slices cut into ears
- Curly parsley optional, for decoration
Instructions
Instructions
- Pressure cook your eggs by placing 6 eggs on the rack with 1 cup of water below. Lock the lid, set sealing ring right, and cook on high pressure for 5 minutes.
- Let the natural release do its work for 5 minutes, then do a quick release to drop the pressure fully.
- Once eggs cool down, gently crack the shells and peel. Cut each egg in half lengthwise and carefully scoop out yolks into a bowl.
- Mash the yolks real smooth with 3 tablespoons light mayo, 1 teaspoon Dijon mustard, and ⅛ teaspoon kosher salt until creamy.
- Spoon or pipe the yolk mix back into egg white halves. Use chives for whiskers, black olive bits for eyes, red bell pepper pieces for nose, and stick in thin carrot slices for ears.
- For a decorative touch, serve on a plate, surrounded by curly parsley.
Notes
Please note that I am not a medical or nutritional professional. Nutrition information is estimated.