Jello Eggs with Vanilla Filling

from ButterYum


Eggs (makes 3 whole or 6 halves, using the mold shown above):

  • 3 ounce package of jello, any flavor
  • 3/4 cup boiling water

Vanilla Filling (makes enough to fill about 24 halves):

  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/2 cup heavy cream

To make the eggs:

  1. Lightly coat egg mold with a thin layer of canola or vegetable oil (do not use butter - it will solidify and make tiny white bumps all over your chilled eggs - trust me on this one). 
  2. Snap mold together and set it on a tray to catch any spills. 
  3. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. 
  4. Slowly pour mixture into mold.  
  5. Chill overnight.
  6. When you're ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). 
  7. Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion. 
  8. Next use a melon ball tool to make a well in the large end of each egg half and place on deviled egg tray.

To make the 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 large star tip and pipe the filling into the egg halves. 
  4. 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.