Deviled Gelatin Eggs

Deviled Gelatin Eggs

7 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    3 h 35 m
emilynholden
Recipe by  emilynholden

“These are deviled eggs for the guest with a sweet tooth! My family loved them this Easter and I am definitely going to make them again. Enjoy.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 gelatin desserts

Directions

  1. Spray 2 egg-shaped gelatin molds with cooking spray. Firmly snap the molds together.
  2. Pour gelatin mix in a large heatproof glass measuring cup with a spout; stir in boiling water until gelatin has dissolved.
  3. Slowly pour gelatin into prepared molds.
  4. Refrigerate molds until gelatin has set, about 3 hours.
  5. Unsnap the molds and remove the gelatin eggs; cut each egg in half lengthwise with a sharp paring knife.
  6. Mix whipped topping and instant vanilla pudding mix in a bowl until smooth. Scoop the pudding mixture into a piping bag or plastic bag with a snipped corner.
  7. Pipe about 1 tablespoon of filling into the middle of each egg half for the "yolk."
  8. Sprinkle decorating sugar over each yolk. Chill until ready to serve.

Share It

Reviews (7)

Rate This Recipe
Sarah Jo
42

Sarah Jo

Oh my goodness, these were a blast to make! I made these "lighter" by using sugar free Jello, sugar free CHEESECAKE pudding and "lite" frozen topping, this way I could eat these right along with the rest of my family. I had such fun making these and my whole family loved eating them. I'll make these again for sure as I can see these being a great summer "treat".

Christina
16

Christina

These were so easy, super fun, delicious and totally cute! I don't know if there's a typo in the recipe, or if my egg molds are larger or what, but I used 3oz. boxes of gelatin (so I could do a few different colors), and I only got 3 eggs filled, which would mean that a 6oz. box would only fill 6 egg molds and not the 12 specified. It was no big deal, but I just wanted to let others know to mabe plan to use more gelatin if they want the specified amount. Other than that, me and the little guy LOVED making these and can't wait to try other flavors. Oh, and the whipped topping mixed w/ the pudding mix was a great idea. It gave it a lot more flavor than just using the whipped topping alone. These are a great, creative idea and a definite keeper! Thanks for sharing. :)

BADDOG
7

BADDOG

These were so fun and easy to make. I couldn't find the egg mold so I used my egg plate as a mold and it worked out well. Just use cooking spray so they slide out easily. We used lemon jello and added a drop of food coloring to the "egg" to make more colors. Thanks so much for a great recipe that really added a nice touch to our Easter. I think this will become a tradition in our family.

More Reviews

Similar Recipes

Fun Finger Gelatin
(5)

Fun Finger Gelatin

Chai Tea Gelatin
(3)

Chai Tea Gelatin

Fourth of July Layered Gelatin
(3)

Fourth of July Layered Gelatin

Fish Egg Salad
(3)

Fish Egg Salad

Almond Gelatin with Mandarin Oranges
(2)

Almond Gelatin with Mandarin Oranges

Lime Gelatin Salad II
(2)

Lime Gelatin Salad II

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 72 cal
  • 4%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 12.5 g
  • 4%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Fun Finger Gelatin

>

next recipe:

Spooky JELL-O JIGGLERS