Easter Bunny Cob with Egg Salad

The first time I brought this bunny cob to our Easter brunch, my niece actually gasped. She stood there in her frilly dress pointing at the table, and I knew right then this goofy bread had earned a permanent spot on our holiday menu. There is something about food with a face that makes adults grin just as hard as kids.

Last spring I made three of these for a potluck because I could not decide which version looked better. The best part was watching grown men carefully position baby carrot noses and parsley whiskers like they were performing surgery. By the time we actually sat down to eat, half the fun had already happened at the counter.

Ingredients

• Large round cob loaf (about 600–700 g): This sturdy bread holds its shape beautifully when hollowed out and baked
• Small bread roll (for head) and two small rolls (for feet): Look for rolls that match the texture and color of your main cob loaf
• Breadstick for ears: Cut it in half lengthwise to create two long bunny ears
• 8 large eggs: Room temperature eggs peel more easily after boiling
• Mayonnaise and sour cream: This combination makes the filling creamy without being heavy
• Fresh chives: These pull double duty as whiskers and flavor in the egg salad
• Celery and cooked bacon: They add essential crunch and savory depth to every bite

Instructions

Build your bunny:

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment. Slice the top off your cob loaf and hollow out the center, leaving about a 2 cm shell. Save all those bread pieces because they become the best dipping vessels.

Assemble the face and body:

Attach the small roll to the front top of your cob using toothpicks if needed. Place two feet at the base and insert your breadstick halves behind the head for ears.

Give your bunny some personality:

Press in raisins or olive slices for eyes, add that baby carrot nose, and tuck fresh parsley or chives around the face for whiskers. Brush every exposed bread surface with beaten egg.

Bake until golden:

Pose your bunny on the prepared tray and bake for 12 to 15 minutes until lightly golden. Let it cool slightly while you make the filling.

Prepare the perfect egg salad:

Boil your eggs for exactly 10 minutes, then plunge them into cold water before peeling and chopping. Toss the eggs with mayonnaise, sour cream, mustard, chives, salt, pepper, celery, and bacon.

Bring it all together:

Spoon that creamy egg salad into your bunny cob just before serving. Arrange those reserved bread pieces around the base like little presents.

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My sister insists the bunny looks funnier when one ear droops slightly. Now I intentionally tilt one ear back just a little, and somehow that small imperfection makes the whole thing feel more endearing and less like something from a bakery window.

Making It Your Own

Sometimes I use whole wheat rolls for the feet to add texture variation. You can also brush the bread with garlic butter instead of plain egg wash for a savory twist that smells incredible while baking.

Timing Matters

The bread stays crispiest when you fill it right before serving. I have learned through slightly soggy experience that assembly should wait until guests are actually walking through the door.

Serving Suggestions

Surround your bunny with fresh vegetables, radish roses, or even small deviled eggs. Create a whole spring garden on the platter and watch how quickly everything disappears.

• Set out small spreads like butter and extra herbs
• Keep some extra bread cubes nearby for refilling the bowl
• Consider making a mini version for individual servings

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There is pure joy in bringing something this whimsical to the table. Hope your Easter table gets just as many delighted gasps as ours did.

Recipe FAQs

→ How far in advance can I assemble the bunny cob?

Assemble the bunny shape and bake up to 4 hours ahead. Fill with egg salad just before serving to prevent the bread from becoming soggy.

→ Can I make the egg salad filling the night before?

Yes, prepare the egg salad up to 24 hours in advance and refrigerate in an airtight container. The flavors actually improve when allowed to meld overnight.

→ What can I use instead of bacon for a vegetarian version?

Omit bacon entirely or substitute with finely diced pickles, roasted red peppers, or sun-dried tomatoes for added texture and flavor without meat.

→ How do I transport this to a gathering?

Transport the assembled bunny unfilled on a sturdy board covered with foil. Carry the egg salad in a separate container and fill on-site. Pack reserved bread pieces in a bag.

→ Can I use different bread for the bunny features?

Yes, any small bread rolls work for the head and feet. For ears, try split hot dog buns, strips of pizza dough, or even shaped puff pastry for varied textures.

→ What other fillings work well in the bunny cob?

Try spinach dip, guacamole, hummus, or creamy chicken salad. The bread shell pairs well with both hot and cold fillings depending on your preference.