Easter Bunny Cob with Egg Salad (Printable View)
Playful bread bunny filled with creamy egg salad for spring gatherings.
# What You Need:
→ Bunny Cob Bread Structure
01 - 1 large round unsliced cob loaf (about 1.3-1.5 lbs)
02 - 1 small bread roll for bunny head
03 - 2 small bread rolls for bunny feet
04 - 1 breadstick for bunny ears
05 - 2 raisins or black olives for eyes
06 - 1 small baby carrot for nose
07 - Fresh parsley or chives for whiskers and garnish
08 - 1 egg, beaten for egg wash
→ Egg Salad Filling
09 - 8 large eggs
10 - 1/2 cup mayonnaise
11 - 2 tablespoons sour cream
12 - 2 teaspoons Dijon mustard
13 - 1 tablespoon fresh chives or green onions, finely chopped
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 1/2 cup celery, finely diced
17 - 1/2 cup cooked bacon, finely chopped (optional)
# How-To Steps:
01 - Preheat oven to 350°F.
02 - Slice off the top of the cob loaf and hollow out the center, leaving a 1-inch thick shell. Reserve the removed bread pieces for dipping.
03 - Place the cob loaf on a large baking tray lined with parchment paper. Attach the small bread roll to the top front of the cob for the bunny's head, securing with toothpicks if necessary. Position two small rolls as feet at the base.
04 - Cut the breadstick in half to form two ears and insert them behind the head.
05 - Place raisins or olives for eyes, a baby carrot for the nose, and small sprigs of parsley or chives for whiskers. Brush all exposed bread surfaces with beaten egg.
06 - Bake in the preheated oven for 12-15 minutes until lightly golden and set. Cool slightly before filling.
07 - Cook eggs in boiling water for 10 minutes. Cool under cold running water, peel, and chop coarsely.
08 - In a large bowl, combine chopped eggs, mayonnaise, sour cream, Dijon mustard, chives, salt, pepper, celery, and bacon if using. Mix until well incorporated.
09 - Spoon the egg salad into the hollowed bunny cob just before serving. Arrange reserved bread pieces around the base for dipping.
# Expert Advice:
01 -
- The moment you place this bunny on the table, watch everyones face light up like magic
- That creamy egg salad tucked inside warm, golden crust is pure comfort food heaven
02 -
- Never fill the bread bunny until right before serving or it will get soggy and sad
- Use toothpicks liberally between bread pieces because nothing ruins Easter faster than a decapitated bunny
03 -
- Warm the bread bunny in a low oven for 510 minutes after filling if it has cooled down too much
- Brush the cut surfaces of your reserved bread cubes with oil and toast them separately for extra crunch