| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
Post3 |
12 |
servings |
INGREDIENTS
| 6 |
|
Hard-cooked eggs; cooled, shelled |
| 1/4 |
c |
Mayonnaise |
| 2 |
tb |
Dijon-style mustard |
| 1 |
tb |
Dry ranch dressing mix |
| 1 |
ts |
Dry parsley flakes; crumbled |
| 12 |
|
Cauliflower florets |
| 6 |
sm |
Ripe olives |
| 12 |
|
Snow pea pods |
|
|
Parsley sprigs or greens; for garnish |
INSTRUCTIONS
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
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