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Jello ‘Deviled’ Easter Eggs with Vanilla Filling – Printable Recipe
Jello Eggs (makes 3 whole jello eggs, or 6 halves) 3 ounce package of jello, any flavor 1 1/4 cups boiling water
Lightly spray egg mold with non-stick cooking spray. Snap mold together and set it on a small tray to catch any spills. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled. Chill for at least 4 hours.
When you’re ready to un-mold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef’s knife, cut the eggs in half lengthwise using one continuous motion. Next use a melon ball tool to make a well in the large end of each egg half.
Vanilla Filling (makes enough to fill about 24 egg halves) 8 ounces cream cheese, room temperature 1/2 cup sugar
1 teaspoon vanilla 1/8 teaspoon salt 1/2 cup heavy cream
Cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until service.
Note: To fill the jello eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.