These Jello Easter eggs are made using a homemade mold to give them an egg shape that is perfect for celebrating Easter. They are a fun and creative way to enjoy a classic dessert in a festive form.
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 the end of a funnel will fit into it.
Use the skewer to break the yolk inside the egg (this just makes it easier to get out).
Hold the egg over a bowl and insert one end of the straw into the hole that you made.
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.
Make the Jello Easter eggs
Mix the contents of one package of jello with the boiling water until the sugar has dissolved.
1 cup boiling water, 1 3-ounce (small) package Jello
Mix in the cold water
½ cup cold water
Use the funnel to slowly pour the jello into the hole in the eggshells. 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, or up to 3 days.
Remove the shells
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 to melt the Jello around the edge of the egg.
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.
Notes
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.