Bunny Egg Salad
by Jeannie Seawright
(Pryor, Oklahoma, US)
This is a very festive recipe and good for all ages.
6 hard boiled eggs
1/8 cup finely diced red onion
1/2 cup Miracle Whip
1/4 cup finely diced celery
2 Tablespoons pickle relish
2 Tablespoons fresh diced parsley
1 teaspoon mustard
2 Tablespoons sugar or sugar substitute
Mix all ingredients in bowl.
Bake bread of your choice (I prefer French
bread) and use your cookie cutter and make egg shape or bunny shape bread slices. Toast in oven just until golden.
Take plastic Easter eggs and place in deviled egg platter with each egg open. Spoon egg salad into each Easter egg to the top and place the other egg lightly on top.
In the center of the platter place your toasted bread.