Bunny Print Deviled Eggs

If you don’t happen to be hosting or attending an Easter brunch, skip the decoration and make these solely for the flavor. With tomato paste, a touch of vinegar for acidity, and smoked paprika, they are supremely tasty deviled eggs. Sweet paprika can be used instead if you don’t enjoy the smokiness.

Bunny Print Deviled Eggs

Prep Time 5 minutes
Cook Time 9 minutes
If you don't happen to be hosting or attending an Easter brunch, skip the decoration and make these solely for the flavor. With tomato paste, a touch of vinegar for acidity, and smoked paprika, they are supremely tasty deviled eggs. Sweet paprika can be used instead if you don't enjoy the smokiness.
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Course Appetizer
Servings 12 deviled eggs

Ingredients
 

  • 6 large eggs
  • ¼ cup mayonnaise
  • ½ teaspoon kosher salt
  • 1 tablespoon tomato paste
  • ½ teaspoon paprika, use smoked or sweet paprika
  • 1 teaspoon red wine vinegar

Instructions
 

  • Place the eggs in a pot large enough to hold them in one layer. Cover them by 1 inch with cold water. Place over high heat and bring to a boil. Lower the heat so they simmer gently. Set your timer for 9 minutes when they begin to boil.
  • Prepare a bowl of ice water. After 9 minutes, scoop the eggs out and place them in the ice water. Let cool for 8-10 minutes, then peel and cut in half lengthwise.
  • Place the mayonnaise, salt, tomato paste, paprika, and vinegar in a bowl. Place a mesh strainer over top of the bowl, and press the egg yolks through the strainer. Mix the filling all together.
  • Fill a piping bag with the filling, or use a quart sized plastic bag, and snip a small opening at the bottom corner. Pipe the filling into the egg whites, and then place three dots on the fatter side of the white to look like the “toes” of the bunny. Serve immediately, or refrigerate until ready. Eggs will last a few days in the fridge, but look and taste best within a day of making.
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