Serving Size: 12
Nutritional Information:
Nutrition information per serving (2 filled egg
whites): 144
calories; 10g total fat;
4g saturated
fat; 2g polyunsaturated fat; 3g monounsaturated fat;195mg cholesterol;
384mg sodium;
4g carbohydrate; 0g dietary fiber; 10g protein; 379.3 IU Vitamin A;
45.2 IU Vitamin
D; 23.7mcg folate; 39.4mg calcium; 1mg iron; 149.3mg choline.
This
recipe is an excellent source of Protein and Choline; and a good
source of Vitamin D.
DEVILED BUNNY EGGS
Prep.
Time: 15 minutes
Makes:
12 servings, 2 filled egg whites each
Ingredients:
12
hard-cooked eggs, peeled
1/3
cup mayonnaise
2
teaspoons yellow mustard
1/2
teaspoon salt
48
thin 2-inch long celery sticks
72
mini chocolate chips
96
thin 2-inch long pieces carrot
Shredded
lettuce, optional
Directions:
VARIATION:
· Substitute small pieces of black olive for the mini
chocolate chips. Use carrots pieces for
the ears, and chives or dill for the whiskers.
· Plate can be covered with lettuce leaves, tinted dried
coconut or paper grass.
TIPS:
·
Very fresh
eggs can be difficult to peel. To ensure easily peeled eggs, buy and
refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the
eggs time to take in air, which helps separate the membranes from the shell.
·
To hard-cook
eggs: PLACE eggs in saucepan large enough to hold them in single
layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just
to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15
minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large)
COOL completely under cold running water and peel.
·
Hard-cooked
eggs are easiest to peel right after
cooling. Cooling causes the egg to
contract slightly in the shell.
·
To peel a
hard-cooked egg: Gently tap egg on countertop until shell is
finely crackled all over.
Roll egg between hands to loosen shell.
Starting peeling at large end, holding egg under cold running water to
help ease the shell off.