Easter Bunny Cob with Egg Salad

Last spring my niece announced she would only eat food that looked like it was celebrating something. I stood in my kitchen staring at a pile of bread rolls wondering how exactly one makes bread festive. The cob loaf happened to be round enough that the idea just sort of presented itself. Now it is the one thing she actually asks for by name.

I brought this to a neighborhood potluck and watched three grown adults debate who got the bunny ears. Someone accidentally knocked the carrot nose off and my friend Margie immediately popped it in her mouth like it was completely normal behavior. The bread was gone before anyone even touched the vegetable platter.

Ingredients

• 1 large round unsliced cob loaf: The sturdy structure is essential for holding all that filling without collapsing
• 1 small bread roll: This becomes the bunny head and needs to be proportionate to your cob
• 2 small bread rolls: These little feet give the bunny personality and stability on the platter
• 1 breadstick: Cut in half lengthwise to create ears that stand up nicely behind the head
• 2 raisins or black olives: Eyes that will char slightly in the oven giving them an expressive look
• 1 small baby carrot: The perfect size for a bunny nose and adds a pop of orange color
• Fresh parsley or chives: These become whiskers and make the bunny look properly whiskered
• 1 egg, beaten: The egg wash gives the bread that beautiful golden shine
• 8 large eggs: Fresh eggs yield the brightest yellow yolks for your salad
• 1/2 cup mayonnaise: This creates the creamy base that everyone expects in egg salad
• 2 tbsp sour cream: Adds just enough tang to balance the richness of the mayo
• 2 tsp Dijon mustard: Provides a subtle sharpness that cuts through all the creaminess
• 1 tbsp fresh chives: Their mild onion flavor complements eggs without overwhelming them
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasonings that let the eggs shine
• 1/2 cup celery, finely diced: Essential crunch that contrasts with the smooth egg salad
• 1/2 cup cooked bacon, finely chopped: Optional but adds smoky depth that everyone notices

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and line a large baking tray with parchment paper so nothing sticks.

Prepare the bunny body:

Slice off the top of your cob loaf and hollow out the center leaving about a 2 cm shell. Save all those bread pieces for dipping later because they will be golden and perfect.

Build your bunny:

Place the hollowed cob on your prepared tray and attach a small roll to the front top portion using toothpicks if it needs help staying put. Position two small rolls at the base as feet and cut your breadstick in half inserting the pieces behind the head for ears.

Give the bunny some personality:

Press raisins or olive halves into the head roll for eyes and gently wedge that baby carrot in for a nose. Tuck small sprigs of parsley or chives around the face for whiskers.

Make it golden:

Brush every exposed surface of bread with beaten egg until it glistens. This is what gives you that beautiful bakery finish.

Bake until toasty:

Slide the tray into the oven for 12 to 15 minutes until everything is lightly golden and the bread feels firm to the touch. Let it cool slightly while you make the filling.

Cook the eggs perfectly:

Place eggs in a saucepan covered by an inch of cold water and bring to a boil. Let them cook for exactly 10 minutes then plunge into ice water until cool enough to handle.

Make the creamy filling:

Peel those eggs and chop them into chunks then toss with mayonnaise sour cream mustard chives salt pepper celery and bacon if you are using it.

Bring it all together:

Spoon the egg salad into your slightly cooled bunny cob right before serving. Arrange all those reserved bread pieces around the base like they are just waiting to be dipped.

Save

My brother in law who claims to hate egg salad went back for thirds. He said something about how the warm bread makes it different and then spent the rest of the afternoon picking at the leftover face parts. Sometimes the simplest combinations are the ones that surprise people the most.

Making It Your Own

Greek yogurt works beautifully in place of sour cream if you want something lighter and a bit tangier. I have used chopped dill instead of chives when that was what I had growing in the garden and the result was just as lovely.

Get Ahead Options

You can bake the bunny bread shape up to a day ahead and store it in an airtight container. The egg salad actually tastes better after a few hours in the refrigerator so make that the night before and keep it chilled.

Serving Suggestions

This centerpiece really shines on a spring brunch table surrounded by fresh fruit and maybe some roasted asparagus. The contrast between the warm savory bread and crisp seasonal vegetables feels just right.

• Set out small spreading knives so guests can help themselves
• Extra bread cubes on the side will disappear faster than you expect
• A simple green salad balances out the richness nicely

Save

There is something about food that makes people smile before they even take a bite. This bunny cob has become my secret weapon for gatherings that need a little extra joy.

Recipe FAQs

→ How far ahead can I make the Easter bunny cob?

Prepare the bunny bread structure up to 4 hours before serving, but wait to fill it with egg salad until 30 minutes before your gathering. The egg salad can be made up to 24 hours in advance and stored in the refrigerator.

→ What can I use instead of a breadstick for the bunny ears?

You can shape portions of the removed cob bread into ear forms, or use thin baguette slices cut into ear shapes. Another option involves using toasted pita bread or even large flatbread strips brushed with egg wash.

→ How do I prevent the bread from getting soggy?

Bake the assembled bunny structure until golden and crisp, then allow it to cool completely before adding the filling. Fill the cob just before serving, and consider placing a layer of lettuce or spinach inside as a barrier between bread and salad.

→ Can I make this vegetarian or vegan?

This version is already vegetarian when omitting the bacon. For vegan, use a plant-based cob loaf, egg-free mayo, vegan sour cream, and fill with a chickpea salad or tofu-based filling instead of egg salad.

→ What other fillings work well in the bunny cob?

Try spinach artichoke dip, creamy crab dip, buffalo chicken dip, or even a savory pimento cheese. Cold fillings like chicken salad, tuna salad, or a Mediterranean olive tapenade also work beautifully in the hollowed bread.

→ How should I store leftovers?

Store any remaining bread and filling separately in airtight containers in the refrigerator for up to 2 days. The bread may become slightly soft but can be refreshed in a 180°C oven for 5-10 minutes before serving again.