My dad always use to tell me, “If you’re going to do something, you should do it right the first time.” He’s a very wise man. But I’m not really sure if he was referring to putting the dishes in the dishwasher (the action that was ALWAYS occurring when we had those conversations) or if he might have been referring to future-Chantal’s goofy obsession with finding funny ways to serve food to her kids…Whatever. All I was thinking when I made these Rabbit’s Foot Deviled Eggs was that phrase, though. Because, if you’re going to do something, you should do it
funny right the first time. Right? LOL!
Honestly, it was my dad that inspired these rabbit’s foot deviled eggs. He loves deviled eggs and is always the first to snag one (before they’re even on the table) and the last to snack on them before bedtime. I swear, they must be one of his most favorite foods. And, as a family, we only used to ever make them at Easter, Thanksgiving and Christmas.
But, I’m thinking I need to start branching-out and making them more regularly. For my dad. Because he deserves to have one of his favorite foods more often. So does my mom, but she’s not as easy to read. So, deviled eggs it is. Maybe my mom likes them, too? Not sure. Guess we’ll find out with these little rabbit’s paw deviled eggs…because they’re attending Easter brunch. Heh.
Rabbit’s Foot Deviled Eggs
- 2 small radishes
- 6 eggs
- ½ cup mayonnaise
- 2 tblspn dijon mustard
- ½ tspn black pepper
- ½ tspn salt
- 1/2 tspn onion powder
Peel and put the radishes on to boil. Make sure they are fork-tender before you remove them, which may take 20 minutes.
While that's cooking, put eggs on to boil. Make sure you boil them for 15 minutes. The full 15 minutes at a rolling boil. That way they're cooked all the way through.
While those are cooking, mix your mayonnaise, mustard, black pepper, onion powder and salt together in a medium mixing bowl. Set aside.
Once the eggs have boiled and cooled so you can handle them, peel them and cut in half.
Scoop the yolks out of the eggs and add them to the mayonnaise mixture. Set aside.
Once the radishees are cooked, drain and cool to the touch, then add to the mayonnaise mixture and set aside.
Smoosh the yolks and radishes (or is it radishii?) completely as you are mixing them into the mayonnaise.
Place a tablespoon of the mixture into the cavity of each egg half.
Be careful not to use all of your mixture, because you're going to use your finger to dab a little on the wide part of the egg white (I find that using my little finger is best) to represent toes--so three dabs. Not sure if bunnies have 4 or 3 toes, but 3 is what fits...whatevs.
Feel free to toss some parsley over it and SERVE!
So, what do you think? Gonna have a little rabbit’s foot deviled eggs for Easter? I know I am…Let me know how yours turn out by leaving me a note in the comments.