8 hard-cooked eggs
6 tbs mayonnaise
1 tbs sweet pickle relish
1/4 tsp salt
dash pepper
8 baby carrots
32 dried currants
8 mini marshmallows, halved

slice eggs in half lengthwise; remove yolks and set whites aside. in a small bowl, mash yolks. add the mayonnaise, pickle relish,salt and pepper; mix well. pipe into the egg whites, creating a mound at the pointed end of the white for the bunny’s head. for the ears, cut each carrot lengthwise into four slices; place two slices upright on bunny’s head. press currants into eggs for eyes; add marshmallow pieces for tails. cover and refrigerate until serving.

16 servings