Place the bacon in a skillet and fry until crisp on both sides. Pat dry with paper towels.
Make the vegetable garnish. Use cookie cutters, piping tips, a sharp knife and a vegetable peeler.
Place the eggs in a pot with water.
Cook the eggs over medium heat for 9-10 minutes from the moment they start boiling. Cool in ice water and peel.
Cut the eggs in half.
Grease the bottom of the egg with mayonnaise, arrange arugula leaves, pieces of bell pepper and 2 squares of bacon.
Cover the top with egg halves. The base is ready.
For the rabbits, make cuts with a thin knife, insert carrot ears.
Attach cloves for eyes and carrot drop noses to the mayonnaise.
To decorate the roosters, make a cut with a sharp knife on top of the egg, insert a carrot comb.
Add clove eyes and a bell pepper beak.
For the chickens, insert a carrot crown and cucumber wings.
Finish with a piece of cloves for the eyes and a yellow pepper beak