Easter Bunny Cob with Egg Salad

The year my niece turned four, she declared our Easter spread “boring” without actually saying the word. She just kept poking at her plate and asking where the bunny was. That afternoon, I started sketching bread bunnies on napkins, determined that next year would feature a centerpiece worth getting excited about. Now it is the first thing everyone asks about in March.

Last spring I made three of these for a brunch potluck because I foolishly thought one would not be enough. The first one disappeared before I could even arrange the garnish properly, with people literally hovering as it came out of the oven. Someone took the last ear home in a napkin, and I still hear about it at family dinners.

Ingredients

• Large round unsliced cob loaf (about 600–700 g): A sturdy crust matters here. Soft bread will collapse under the weight of the filling and fall apart when people start dipping.
• 1 small bread roll: This becomes the bunny head. Match the color to your main cob so it looks intentional rather than patched together.
• 2 small bread rolls: These form the feet at the base. Slightly smaller than the head roll creates better proportions and keeps the bunny from looking bottom heavy.
• 1 breadstick: Cut in half lengthwise for ears. A thinner breadstick works better than a fat one because ears should look delicate, not like drumsticks.
• 2 raisins or black olives: Raisins give a sweeter bunny face while olives feel more savory. Both work but pick one and stick with it for consistency.
• 1 small baby carrot: The nose needs to be tiny. Regular carrot sticks look ridiculous on a bread face, so use the smallest baby carrot you can find.
• Fresh parsley or chives: These become whiskers and add fresh green color that makes the whole thing look alive. Fresh herbs wilt less than you would expect in the oven.
• 1 egg, beaten: The egg wash gives the bread that golden shine and helps the attached pieces stay put. Do not skip this or your bunny will look pale and patchy.
• 8 large eggs: Fresh eggs peel easier after the 10 minute boil. Older eggs work but you will spend way too much time picking off shell fragments.
• 1/2 cup mayonnaise: Real mayonnaise makes the filling creamy. Miracle Whip or salad dressing will taste wrong and the texture will be slightly off.
• 2 tbsp sour cream: This adds a tang that cuts through the richness. Greek yogurt works but changes the flavor profile noticeably.
• 2 tsp Dijon mustard: Dijon has that sharp bite that cuts through creamy fillings. Yellow mustard is too mild and brown mustard is too aggressive.
• 1 tbsp fresh chives or green onions: Fresh chives taste like spring. Dried chives taste like nothing at all and look like little brown flakes in your salad.
• 1/2 tsp salt: Egg salad needs salt to come alive. Taste before adding more because the mayonnaise and bacon both bring their own saltiness.
• 1/4 tsp black pepper: Fresh cracked pepper makes a difference. Pre ground pepper works but lacks those bright citrusy notes that wake up the filling.
• 1/2 cup celery, finely diced: Celery adds essential crunch that cuts through all the creaminess. Dice it small though or you will get giant chunks in every bite.
• 1/2 cup cooked bacon, finely chopped: This is optional but honestly it makes the egg salad feel special. The smoky flavor plays beautifully with the Dijon and chives.

Instructions

Preheat and prep your workspace:

Get your oven to 180°C (350°F) before you start chopping and arranging. Line your largest baking sheet with parchment paper because this bunny needs room to sprawl.

Hollow the cob loaf:

Slice off the top like you are making a bread bowl and use your hands to pull out the soft center. Leave about a 2 cm shell or the bread will tear when people start dipping.

Build your bunny:

Attach the small roll to the front top of the cob using toothpicks if it will not stay. Place the feet at the base and insert halved breadstick ears behind the head. Step back and check proportions before moving on.

Add the face:

Press raisins or olives into the head roll for eyes and tuck that baby carrot in as a nose. Tuck small sprigs of parsley or chives around the nose for whiskers. Make it slightly asymmetrical for character.

Egg wash and bake:

Brush every exposed surface of bread with beaten egg. Bake for 12 to 15 minutes until golden and the pieces feel attached to each other. Let it cool slightly while you make the filling.

Boil the eggs:

Cook eggs in boiling water for exactly 10 minutes. Drain and plunge them into cold water immediately or you will get that gray ring around the yolk that looks unappetizing.

Mix the filling:

Chop the cooled eggs and combine them with mayonnaise, sour cream, Dijon, chives, salt, pepper, celery, and bacon. Taste and adjust the seasoning before you fill the bunny.

Assemble and serve:

Spoon the egg salad into the cooled bunny just before serving. Arrange the bread chunks you removed around the base for dipping and watch people genuinely smile at the table.

Pin it

My neighbor asked for the recipe after seeing my Easter brunch photos, but what she really wanted was the technique for attaching bread pieces. Now she makes bread animals for every holiday and sends me pictures of her creations. It has become this weird little tradition between us that started with one stubborn bunny.

Making It Ahead

You can bake the empty bunny shell a day ahead and store it in a paper bag so it stays crisp. The egg salad actually gets better after a few hours in the fridge, but keep them separate until the last possible moment.

Serving Suggestions

This works as a centerpiece or a serious appetizer. Place it on a platter with extra bread chunks and maybe some radishes or cherry tomatoes for color. Let guests tear off pieces themselves.

Variations to Try

Skip the bacon and add fresh dill for a lighter spring version. You can also use curry powder instead of Dijon for a completely different vibe that still feels festive.

• Use a sourdough cob for extra tang and better structure
• Try shredded chicken salad instead of egg salad for a heartier filling
• Brush the baked bunny with melted butter and garlic powder for extra savory flavor

Pin it

There is something about a bread bunny that makes grown people genuinely happy. Keep making the memories, one slightly lopsided bunny at a time.

Recipe FAQs

→ Can I prepare the bunny cob ahead of time?

Yes, you can bake the hollowed bunny cob up to a day in advance. Store it in an airtight container and fill with egg salad just before serving to maintain bread crispness.

→ What can I use instead of bacon?

Try diced ham, smoked salmon, or simply add more fresh herbs like dill and parsley. The egg salad remains delicious without any meat additions.

→ How do I attach the bread pieces securely?

Use toothpicks to secure the head, feet, and ears to the main cob loaf. Just remember to remove them before serving, or place them strategically where they're easily visible.

→ Can I make this gluten-free?

Use a gluten-free cob loaf and rolls for shaping. The egg salad filling is naturally gluten-free, making this an adaptable centerpiece for dietary restrictions.

→ How should I store leftovers?

Store any remaining egg salad in the refrigerator for up to 2 days. The bread is best eaten the same day but can be frozen and reheated briefly if needed.

→ What other fillings work well?

Try chicken salad, spinach dip, or even a savory cheese spread. The hollowed bunny shape works beautifully with various creamy fillings that pair well with bread.