There are so many great ways to flavor deviled eggs! I’m using a tomato paste and paprika combo here to get the best color for the bunny paws, but also because, well… it’s heavenly! ? We LOVE smoked paprika in our house, so if you do too, feel free to substitute that for the sweet paprika.

** This post is part of the special Key Lime Kids series, designed to help kids during these challenging times by providing entertaining and engaging activities for families to do together at home. RECIPES WILL BE ENJOYED BY KIDS AND ADULTS, ALIKE.

Today my helper is Dylan! And right in time for Easter, she is helping me demonstrate the best way to hard boil eggs! Perfect for egg dying, egg salad sandwiches, of course deviled eggs, or just as a healthy snack! We are going to show you the very best way to prepare hard boiled eggs, so they don’t crack or split open, and are easy to peel.

Then we make these uber cute bunny print deviled eggs! Whipped together in a snap, they are such a fun addition to your brunch buffet.

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Who’s ready for some fun?

So as a reminder, here’s how it works. Watch this short 5 min. video ? below, then practice what was learned while making the YUMMY, kid-approved recipe!

Subscribe to the full Key Lime Kids series on YouTube.

Our goal is to help as many families as possible with our Key Lime KIDS project, so please share this with a friend.

Print Recipe

5 from 4 votes

Bunny Print Deviled Eggs

Prep Time5 mins

Cook Time9 mins

Servings: 12 deviled eggs

Ingredients

• 6 large eggs
• ¼ cup mayonnaise
• ½ teaspoon kosher salt
• 1 tablespoon tomato paste
• ½ teaspoon 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. 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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