How To Make Striped Jell-O Easter Eggs
These creamy Easter eggs are made with only a handful of ingredients. Add some Greek yogurt for a creamy consistency and plastic toy eggs for the mold.
On one end of the egg, ensure there is a hole big enough to use for filling the egg.
Oil the inside of each egg very well by dipping a paper towel into the oil and making sure the entire inside is covered.
Refrigerate about 5 to 10 minutes or until set. This step will block the holes so the Jell-O doesn’t leak out.
Filling the Eggs:
Combine 1 box of Jell-O with ½ cup of boiling water. Stir until well dissolved.
Using the plastic syringe, fill each egg 1/8 full with your first color. You should have just under ½ cup of jello left over once you’ve done this step. Refrigerate the plastic eggs for about 10 to 15 minutes.
Add 1 tablespoon of Greek yogurt to the remaining Jell-O and stir very well. Put this layer over the first layer of Jell-O.
Repeat with the remaining colors of Jell-O allowing it to set between each layer. Allow to set 4 hours or overnight.
To unmold the Jell-O, run each egg under hot tap water for about 3 to 4 seconds.
Gently squeeze the egg and the Jell-O will be released from the mold. If not, gently run it underwater again for a few more seconds.
- If your plastic egg has holes on both ends, place a very small spoonful (about 1 teaspoon) in the bottom of the styrofoam egg tray and place your plastic egg in the tray (the jello will be on the outside of the egg).
- Calories: 205.25kcal
- Fat: 5.37g
- Saturated Fat: 1.65g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.14g
- Polyunsaturated Fat: 1.08g
- Carbohydrates: 31.32g
- Sugar: 29.65g
- Protein: 8.58g
- Cholesterol: 160.92mg
- Sodium: 222.86mg
- Calcium: 29.90mg
- Potassium: 61.72mg
- Iron: 0.80mg
- Vitamin A: 68.80µg