Jello Easter Eggs

These Easter eggs made from Jello are fun to make, look pretty and everyone loves to eat them, too.

Course Dessert

Cuisine American

Prep Time 1 hour

Chilling Time 8 hours

Total Time 9 hours

Servings eggs

1 3-ounce (small) packages of jello in whatever colors go with your Easter decor
6 eggs
1 ½ cups water (divided)

Break a hole in the small end of the egg using the sharp end of a metal skewer. The hole needs to be big enough that a straw will fit in and have a little extra space around it. And you will really make your life easier if the end of the funnel can fit in it, also...you'll have less mess when pouring the jello in later on.
Use the skewer to break the yolk inside the egg (this just makes it easier to get out).
Insert one end of the straw into the hole that you made.
Hold the egg over a bowl.
Blow into the free end of the straw so that the contents of the egg come out through the hole in the shell around the straw into the bowl.
Rinse the inside of the egg with water to remove any egg that remains inside.
Let the eggshell drain, hole side down, in the egg carton.
Repeat this process for all of the eggs.

Mix the contents of one package of jello with 1 cup of the boiling water until the sugar has dissolved.
Mix in 1/2 cup of cold water

Turn the eggs over in the carton so that the hole is facing upward.
Put the funnel in the hole.
Slowly pour the jello into the funnel. Keep a close watch on how full the egg is getting since they overflow pretty easily.
Put the jello eggs in the refrigerator and chill for at least 4 hours. They will keep like this for a few days, so you don't have to take them out immediately.

Crack the shells by gently tapping the egg on a hard surface. I usually start at the bottom of the egg and work my way up.
Run the egg under hot water for a few seconds. This will melt the jello around the edge of the egg and make it less likely to stick.
Peel the egg leaving the membrane in tact. This helps to keep the jello from splitting while you're peeling.
Finally, remove the membrane from the outside of the jello. If it doesn't want to come off easily, run the egg under hot water again for a couple of seconds and it should peel right off.

Use the leftover eggs for your favorite recipe. Saving them in 3 different bowls so that there are 2 eggs in each one makes it easier to use them for separate recipes.
If you want to make the jello easier to work with, you can eliminate the cold water step from the recipe. This will make the jello a little stiffer, so it will hold the egg shape better, but the texture is a little stiffer than people are generally used to eating.
Plastic egg cartons work better than styrofoam ones If you have any jello overflow, it often leaks through the styrofoam and you end up with a sticky mess to clean up.