I've been pretty busy this week, but I wanted to take a moment to share these jello eggs with you guys. I came up with the idea of making them when my kids were young. I usually make them at Easter time, but they're fun any time of the year.
I start with these egg molds. I got mine at the grocery store about 15 years ago, but you can find them online and occasionally in thrift shops. I've also seen molds that make egg halves available like this one (or check out the other links I have listed below) - just be sure the mold cavities are 1-2 ounces to make jello eggs that are the same size as normal eggs.
I fill the molds with the jello jiggler recipe (below), then chill for at least 4 hours. After unmolding, I cut them in half lengthwise and then I use a melon ball tool to make a little well in each half. Pop that little bit into your mouth - cook's treat.
Arrange the prepared halves on a deviled egg tray. Do this before you fill the halves, or you'll have a huge mess on your hands.
I like to pipe a pretty swirl of the vanilla cream cheese mixture using a pastry bag and "closed" star tip (the closed star makes those deep grooves).
To pipe the filling more than 6 hours ahead of time, add a packet of Whip It to the vanilla filling mixture when you add the heavy cream. You can skip this step if you like, but I think of it as extra insurance.
Items used to make this recipe:
PURE vanilla extract http://amzn.to/2nzEcNd
vanilla bean paste http://amzn.to/2mTd6Ua
Jell-O variety pack http://amzn.to/2nk9Qwe
disposable pastry bags http://amzn.to/2nk1Hb6
star tip http://amzn.to/2oCRhVc
plastic egg half mold http://amzn.to/2oCUNir
silicone egg half mold http://amzn.to/2ofi51s
polycarbonate egg half mold http://amzn.to/2mT1bp8
Whip-It stabilizer http://amzn.to/2nPrFY0
melon baller http://amzn.to/2oCQ14q
egg trays http://amzn.to/2oD2uVO
Jello Easter Eggs with Vanilla Cream
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 Cream (makes enough to fill about 24 halves):
8 ounces cream cheese, room temperature
1/2 cup sugar
1/8 teaspoon fine salt
1/2 cup heavy cream
To make the eggs:
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).
Snap mold together and set it on a 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 mold.
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).
Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion.
To make the vanilla 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 large 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.