The kids will love helping you turn those extra hard-boiled Easter eggs into these cute springtime chicks and bunnies, with some simple slicing and a few basic garnishes!
Like many families, dying Easter eggs is one of our favorite holiday traditions…but it sure does leave a bunch of leftover hard-boiled eggs to use up! I typically transform ours into deviled eggs or egg salad, but this year I thought it would be fun to turn them into cute, edible springtime creatures instead.
My oldest son’s first grade class is currently incubating a dozen eggs to hatch chicks as a part of their study on life cycles. And my boy is so excited about those expected chicks that he works them into conversation at least a half dozen times a day. He knows the exact day that the chicks are due to hatch and he is pretty much in full countdown mode. I sure hope those chickies are not of the tardy variety because, if so, I’m afraid I’m going to be dealing with a very disappointed 6-year-old come school pick-up time on the anticipated day. Those chicks are gonna have some ‘splainin to do, Lucy. But if that does happen, I may just have to tide my son over with some of these cuties in the meantime.
- Hard-boiled eggs (1 1/2 eggs per bunny and 1 egg for every 2 chicks), peeled
- Black sesame seed
- Carrot triangles
- Red pepper triangles