Easter Bunny Cob with Egg Salad (Print Page)
Playful bread centerpiece shaped like an Easter bunny, filled with creamy egg salad filling for festive spring occasions.
# What You Need:
→ Bunny Cob Bread Components
01 - 1 large round unsliced cob loaf (about 1.3-1.5 pounds)
02 - 1 small bread roll for bunny head
03 - 2 small bread rolls for bunny feet
04 - 1 breadstick for bunny ears
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 large 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)
# Directions:
01 - Preheat oven to 350°F.
02 - Slice off the top of the cob loaf and hollow out the center, leaving a 1-inch thick shell. Reserve the removed bread pieces for dipping.
03 - Place the cob loaf on a large baking tray lined with parchment paper. Attach the small bread roll to the top front of the cob for the bunny head, securing with toothpicks if necessary. Position two small rolls as feet at the base.
04 - Cut the breadstick in half to form two ears and insert them behind the head portion of the bunny.
05 - Decorate with raisins or olives for eyes, a baby carrot for the nose, and small sprigs of parsley or chives for whiskers. Brush all exposed bread surfaces with beaten egg.
06 - Bake in the preheated oven for 12-15 minutes, until lightly golden and set. Allow to cool slightly before filling.
07 - Cook eggs in boiling water for 10 minutes. Cool under cold running water, peel, and coarsely chop.
08 - In a large bowl, combine chopped eggs, mayonnaise, sour cream, Dijon mustard, chives, salt, pepper, celery, and bacon if using. Mix thoroughly until well combined.
09 - Spoon the egg salad into the hollowed bunny cob just before serving. Arrange reserved bread pieces around the base for dipping.
# Expert Tips:
01 -
- Its equal parts adorable centerpiece and genuinely delicious appetizer that gets people talking immediately
- The bread soaking up that creamy egg salad filling is honestly the best part, so save those inner pieces for dipping
02 -
- Filling the bunny too early will make the bread soggy, so assemble right before your guests arrive
- The toothpicks securing the head must be removed before serving, so keep count of what you insert
03 -
- If your breadstick ears keep falling over, insert small toothpicks halfway into each ear piece before pushing them into the head
- Warm your serving plate slightly before placing the bunny on it to keep everything at the right temperature longer