Easter Bunny Cob with Egg Salad (Print version)
Adorable bunny-shaped bread filled with creamy egg salad, perfect for spring celebrations and family brunches.
# What you'll need:
→ Bunny Cob Bread Structure
01 - 1 large round unsliced cob loaf (1.3-1.5 lbs)
02 - 1 small bread roll for head
03 - 2 small bread rolls for feet
04 - 1 breadstick for ears
→ Decoration
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)
# Method:
01 - Set oven temperature to 350°F and prepare for baking.
02 - Slice off the top of the cob loaf and hollow out the center, leaving a 1-inch thick shell. Reserve removed bread pieces for dipping later.
03 - Place cob loaf on parchment-lined baking sheet. Attach small roll to front top as head using toothpicks if necessary. Position two small rolls at base as feet. Cut breadstick in half and insert behind head to form ears.
04 - Press raisins or olives into head for eyes. Place baby carrot for nose. Arrange parsley or chive sprigs as whiskers.
05 - Brush all exposed bread surfaces with beaten egg for golden coloring.
06 - Bake in preheated oven for 12-15 minutes until lightly golden and structurally set. Allow to cool slightly.
07 - Place eggs in boiling water and cook for 10 minutes until hard-boiled. Transfer to cold water to cool, then peel and coarsely chop.
08 - Combine chopped eggs, mayonnaise, sour cream, Dijon mustard, chives, salt, pepper, celery, and bacon if using. Mix until thoroughly incorporated.
09 - Spoon egg salad mixture into hollowed bread bunny immediately before serving. Surround with reserved bread pieces for dipping.
# Expert advice:
01 -
- The egg salad stays creamy while the bread gets warm and toasty in the oven
- Kids and adults both get genuinely excited about tearing pieces off a bunny
- It looks impressive but actually comes together faster than you would think
02 -
- The bread needs to cool for at least 10 minutes after baking or the egg salad will turn weirdly warm
- Fill the bunny right before serving because soggy bread is no ones idea of a good time
- Toothpicks are your friend for keeping the bunny parts attached during transport
03 -
- Cut the breadstick ears at an angle so they look more natural and less like perfect cylinders
- Save the bread from the very top of the cob because those pieces get the crispiest in the oven