Wascally wabbits
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hard-cooked eggs; cooled, shelled | |
| ¼ | cup | Mayonnaise |
| 2 | tablespoons | Dijon-style mustard |
| 1 | tablespoon | Dry ranch dressing mix |
| 1 | teaspoon | Dry parsley flakes; crumbled |
| 12 | Cauliflower florets | |
| 6 | smalls | Ripe olives |
| 12 | Snow pea pods | |
| Parsley sprigs or greens; for garnish | ||
Directions
Cut eggs in half lengthwise as for deviled eggs; remove yolks. In small bowl, mix yolks with mayonnaise, mustard, dressing mix and parsley flakes; blend until smooth. Spoon mixture back into egg whites, smoothing to make level. Do not overfill or mound yolk mixture. Arrange eggs, filling-side down, on salad plates or serving platter. Place a cauliflower floret at one end of each for a tail. Cut each olive in 4 slices (crosswise) for eyes; attach with picks. Cut pea pods in half crosswise. Make two slits in the top of each egg half and insert pea-pod halves for ears. Arrange parsley or baby greens around and between eggs to resemble bunnies grazing in the lettuce patch. Yield: 12 wabbits.
Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Jack and Mary Billings
Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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