Jello ‘Deviled’ Easter Eggs with Vanilla Filling – Printable Recipe

Jello Deviled Eggs

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.

Complements: butteryum.blogspot.com

Print
Jello Deviled Eggs with Vanilla Filling
Ingredients
Jello Eggs
  • 3 ounce package of jello any flavor
  • 1 1/4 cups boiling water
Vanilla Filling
  • 8 ounces cream cheese room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/2 cup heavy cream
Instructions
Jello Eggs
  1. Lightly spray egg mold with non-stick cooking spray.
  2. Snap mold together and set it on a small tray to catch any spills.
  3. 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).
  4. Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled.
  5. Chill for at least 4 hours.
  6. 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
  1. Cream together the cream cheese, sugar, vanilla, and salt until smooth.
  2. Add the heavy cream and whip until stiff peaks form.
  3. 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.
  4. Chill until service.
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.

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