Easter Bunny Cob with Egg Salad (Printable)

Playful bunny-shaped bread filled with creamy egg salad for festive spring gatherings.

# What's Needed:

→ Bunny Cob Bread Assembly

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→ Egg Salad Filling

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# How to Make It:

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 removed bread pieces for dipping.
03 - Place cob loaf on a parchment-lined baking sheet. Attach small bread roll to top front for head using toothpicks if needed. Position two small rolls at base as feet. Cut breadstick in half to form ears and insert behind head.
04 - Place raisins or olives for eyes, baby carrot for nose, and small parsley or chive sprigs for whiskers. Brush all exposed bread surfaces with beaten egg.
05 - Bake for 12-15 minutes until lightly golden and firm. Cool slightly before filling.
06 - Cook eggs in boiling water for 10 minutes. Transfer to cold water bath, peel, and coarsely chop.
07 - Combine chopped eggs, mayonnaise, sour cream, Dijon mustard, chives, salt, pepper, celery, and bacon (if using) in large bowl. Mix thoroughly.
08 - Spoon egg salad mixture into hollowed bunny cob just before serving. Arrange reserved bread pieces around for dipping.

# Tips for Success:

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  • It turns ordinary egg salad into something people actually talk about
  • The bread becomes golden and crusty while staying tender inside
  • Kids and adults alike cannot resist helping assemble the face
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  • Attach facial decorations after brushing with egg wash or they will slide right off
  • The egg salad makes the bread soggy if you fill it more than an hour before serving
  • Toothpicks are essential but remind guests to remove them before eating
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  • Test your breadstick length before cutting it in case you need to adjust the ear height
  • Use the bread from inside the cob to make croutons for a soup course later
  • If the face falls off during baking secure it with fresh toothpicks before serving

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