| 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 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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