Best 20 Easter Eggs Recipes

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Easter eggs are a classic symbol of spring and new life, and they're also a delicious treat. There are endless ways to decorate Easter eggs, from simple dyeing to elaborate painting and embellishment. But no matter how you choose to decorate them, the best Easter eggs are always the ones you make yourself.

In this article, you'll find a variety of Easter egg recipes, from classic deviled eggs to creative egg salad sandwiches and even a few sweet treats. Whether you're looking for a simple snack or a festive dish to share with your family and friends, you're sure to find something you'll love in this collection.

Here's what you can expect to find inside:

* **Classic Deviled Eggs:** This timeless recipe is a staple of Easter gatherings. Hard-boiled eggs are mashed with mayonnaise, mustard, and other seasonings, then piped into the egg white halves.
* **Egg Salad Sandwiches:** These sandwiches are a delicious and easy lunch or snack. Simply combine hard-boiled eggs, mayonnaise, celery, and onion, then spread the mixture on your favorite bread.
* **Easter Egg Salad:** This colorful salad is a great way to use up leftover Easter eggs. Combine chopped hard-boiled eggs, vegetables, and dressing, then serve on a bed of lettuce.
* **Chocolate Easter Eggs:** These sweet treats are a favorite of kids and adults alike. You can make them with your favorite chocolate, and decorate them with sprinkles, candy, or nuts.
* **Easter Egg Bark:** This simple bark is made with melted chocolate and chopped Easter eggs. It's a quick and easy treat that's perfect for Easter parties.

No matter what your taste, you're sure to find an Easter egg recipe in this article that you'll love. So get creative and have fun!

Check out the recipes below so you can choose the best recipe for yourself!

EASTER EGGS



Easter Eggs image

If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!

Provided by Joan Zaffary

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 3h10m

Yield 60

Number Of Ingredients 8

2 pounds confectioners' sugar
¼ pound margarine, softened
1 (8 ounce) package cream cheese
2 teaspoons vanilla extract
12 ounces peanut butter
1 pound flaked coconut
4 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
  • Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
  • Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.2 g, Cholesterol 4.1 mg, Fat 14.3 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 58.8 mg, Sugar 22 g

CHOCOLATE COVERED EASTER EGGS



Chocolate Covered Easter Eggs image

This is a great recipe that you can add different ingredients to that will make 4 different kind of eggs...all yummy. I always get tons of compliments when I make these.

Provided by JAMVS

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 2h30m

Yield 48

Number Of Ingredients 9

½ cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 ½ pounds confectioners' sugar
1 cup creamy peanut butter
1 cup flaked coconut
1 cup unsweetened cocoa powder
2 cups semisweet chocolate pieces
1 tablespoon shortening or vegetable oil

Steps:

  • In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
  • Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
  • Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 57.9 mg, Sugar 28.1 g

EASTER CHICK DEVILED EGGS



Easter Chick Deviled Eggs image

Adorable 'deviled' chicks peek out of their eggs. Display in an egg cup or egg tray.

Provided by rachelu

Categories     Appetizers and Snacks     Snacks     Kids     Cute and Fun

Time 30m

Yield 12

Number Of Ingredients 9

12 hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 ½ tablespoons yellow mustard
1 dill pickle, finely chopped
1 tablespoon prepared horseradish, or to taste
1 teaspoon pickle juice
salt and ground black pepper to taste
1 carrot, cut into rounds
12 slices canned black olives, or as needed

Steps:

  • Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
  • Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
  • Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
  • Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 1.5 g, Cholesterol 212.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 141.2 mg, Sugar 0.9 g

EASTER DEVILED EGGS



Easter Deviled Eggs image

A very easy, special touch for Easter and fun to do at baby showers as well. Do some plain white ones to keep everyone happy.

Provided by NancyClancy

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

12 large eggs
¼ cup creamy salad dressing (such as Miracle Whip®)
salt and ground black pepper to taste
hot sauce
¼ teaspoon dry mustard
4 drops red food coloring, or desired amount
4 drops blue food coloring, or desired amount
4 drops green food coloring, or desired amount
3 cups water, or as desired

Steps:

  • Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
  • Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
  • Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
  • Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 1.1 g, Cholesterol 187.7 mg, Fat 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 128.6 mg, Sugar 1.1 g

CHOCOLATE EASTER EGGS



Chocolate Easter Eggs image

No store-bought Easter candy can compare to Mom's homemade chocolate-covered eggs. The heavenly centers have peanut butter, coconut and walnuts. These rich candies just melt in your mouth. -Ruth Seitz, Columbus Junction, Iowa

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 7

1/4 cup butter, softened
3/4 cup chunky peanut butter
1-1/2 to 2 cups confectioners' sugar, divided
1 cup sweetened shredded coconut
1/2 cup finely chopped walnuts
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners' sugar and mix well. Stir in coconut and nuts. , Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners' sugar; knead in enough of the remaining confectioners' sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs; allow excess to drip off. Place on waxed paper; let stand until set. Chill.

Nutrition Facts : Calories 204 calories, Fat 14g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.

HOMEMADE CHOCOLATE EASTER EGGS



Homemade Chocolate Easter Eggs image

This recipe is over 35 years old. My home economics teacher in high school had us make the eggs as a class project-and the candies have been a big hit ever since.-Julie Warren, Conyers, Georgia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 eggs.

Number Of Ingredients 8

2 packages (3.4 ounces each) cook-and-serve pudding mix
1/2 cup butter, melted
1/2 cup milk
5 to 6 cups confectioners' sugar
2 cups peanut butter
4 cups semisweet chocolate chips
2 teaspoons shortening
Assorted decorating icings and cake decorator candy flowers

Steps:

  • In a large saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sugar and peanut butter. Cool slightly. , Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set., In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper to set. Decorate with icings and candies as desired. Store in an airtight container.

Nutrition Facts : Calories 988 calories, Fat 57g fat (23g saturated fat), Cholesterol 26mg cholesterol, Sodium 488mg sodium, Carbohydrate 121g carbohydrate (105g sugars, Fiber 7g fiber), Protein 16g protein.

TO DYE EASTER EGGS



To Dye Easter Eggs image

There's no need to buy special kits for dyeing Easter eggs-all the ingredients you need are probably already in your cupboards.

Categories     Quick & Easy     Easter     Egg     Kid-Friendly     Small Plates

Number Of Ingredients 4

For each color:
1 teaspoon white vinegar
About 20 drops liquid food coloring
White-shelled hard-boiled eggs

Steps:

  • To make 1 color:
  • Line large baking sheet with paper towels and top with wire cooling rack.
  • In small bowl or cup, stir together 1/2 cup boiling water, vinegar, and food coloring. Immerse eggs in dye, turning occasionally to ensure even coating, until desired color, about 5 minutes. Using slotted spoon or tongs, remove eggs from dye and transfer to rack to drain. Refrigerate when dry.
  • Here are some ways to create designs on your eggs:
  • Striped Easter Eggs: Wrap a portion of the egg with a rubber band before dyeing. Once the egg is dry, remove the rubber band to reveal the white, undyed strip underneath.
  • Decal Easter Eggs: Another way to block off portions of the egg: Affix stickers or tape in shapes such as daisies or dots before dyeing. Remove once the egg is dry.
  • Free-Hand Easter Eggs: A third way to block off portions: Before dyeing, draw on the egg with a light-colored crayon or wax. If desired, once the egg is dry, the wax can be softened by holding the egg over a candle flame and then wiped off.
  • Two-Toned Easter Eggs: All three of the above methods can be used to create two-toned eggs: Dye the whole egg a light color, such as pink, and let it dry. Then wrap the egg with a rubber band, affix stickers, or draw a design in crayon. Dye the egg a second color, such as blue. Once dry, remove the rubber band, stickers, or crayon. The areas blocked off will remain the first color (in this case, pink), while the rest of the egg will turn a combination of the 2 colors (in this case, purple).
  • Ombre Easter Eggs: Dip a portion of the egg in one color and another portion in another color. If the two sections overlap, that area will turn a combination of the two colors.

EASTER EGGS - EGG DYE



Easter Eggs - Egg Dye image

Don't buy the tablets, use whats in your pantry! Glitter and tie-dyed eggs too! Use in recipe #153466 to make Cascarones. Cook time is drying time. Safe and natural for those of you who eat them easter morning!

Provided by MommyMakes

Categories     Very Low Carbs

Time 35m

Yield 1 egg bath

Number Of Ingredients 6

10 drops food coloring
1 teaspoon white vinegar
1/2 cup boiling water
1 tablespoon olive oil (optional)
glitter (optional)
white craft glue (optional)

Steps:

  • For each dye bath combine 1/2 cup boiling water with 1 tsp vinegar and 10 drops of food coloring in a bowl. Start with 5 drops red and 5 drops yellow, for orange for example, or 6 drops blue and 4 drops green for turquoise.
  • Dip hard-cooked eggs in dye bath for 3-5 minutes, extend time for richer color. Try using tongs to dip only half an egg in one color, then dip other half in a different color.
  • Use tongs or a slotted spoon to remove eggs and place on wax paper to dry, blot any excess with a paper towel.
  • For tie dyed eggs, add 1 tbsp olive oil to the mixture and stir with a fork. Roll egg gently in bath to pick of streaks of color. Remove egg from bath and blot oil off with a paper towel, then dry on wax paper. Once dry, lightly dip in another color if desired.
  • For glitter eggs, brush dried dyed egg with a thin layer of craft glue. Spoon glitter over egg, allow to dry on wax paper. To put glitter on only part of an egg (half blue, half red for example), use masking tape over the un-glittered part (or use stickers for shapes) and once dry remove masking tape and glue/glitter the remaining area.
  • For letters, numbers or shapes use small vinyl stickers (office or hardware supplies) and place them on the egg before dying. Once slightly dry peel off stickers gently. You can also use a white crayon to write names or draw pictures.
  • If you plan to eat your easter eggs, never leave them unrefrigerated at any point for more than 2 hours.

CANDY EASTER EGGS



Candy Easter Eggs image

I got this delightful a old fashioned recipe from my mother-in-law. She produced many variations from this basic recipe, combining different flavored extracts with specific coloring. -Theresa Stewart Melfort, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 dozen.

Number Of Ingredients 7

1/2 cup butter, softened
1/2 cup cold mashed potatoes (prepared without added milk and butter)
2 pounds confectioners' sugar
1-1/2 cups sweetened shredded coconut
1 teaspoon vanilla extract
1 pound dark chocolate candy coating, coarsely chopped
Colored sprinkles

Steps:

  • In a bowl, cream butter. Beat in mashed potatoes. Gradually add the confectioners' sugar, beating until smooth. Add coconut and vanilla; mix well. Shape into 1-in. ovals; place on baking sheets. Refrigerate for 4-6 hours., In a microwave, melt candy coating. Dip ovals in coating; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 207 calories, Fat 8g fat (6g saturated fat), Cholesterol 7mg cholesterol, Sodium 37mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 0 protein.

CAROL'S COCONUT CREAM EASTER EGGS



Carol's Coconut Cream Easter Eggs image

I don't remember where I got the original recipe, but over the years I've "tweaked" it a few times and now it is just the way I like it. These eggs are very sweet, so don't eat too many! They can be covered with dark, milk, white or semisweet chocolate. My family prefers the semisweet. This recipe makes quite a few eggs, but they can be frozen. I usually add about 1 Tbl. of shortening to each 12 oz. bags of chips when melting. It tends to loosen it up a bit. I like to keep these refrigerated because I love them very cold. Serving size and cook time is approx. Enjoy!

Provided by Carol Elizabeth

Categories     Candy

Time 2h

Yield 30 serving(s)

Number Of Ingredients 7

3/4 cup butter (no substitutes)
1 (14 ounce) can sweetened condensed milk
1 1/2 tablespoons vanilla
2 (1 ounce) bottles coconut extract
9 cups confectioners' sugar
2 (14 ounce) bags sweetened flaked coconut
chocolate chips, for coating

Steps:

  • Cream butter in a large bowl until light and fluffy.
  • Add condensed milk, vanilla and coconut extract and mix until well blended.
  • Add 2 cups of confectioner's sugar and beat well.
  • Mix in remaining sugar throughly. Mixture will be very stiff.
  • Mix in coconut very well. If mixture is not quite stiff enough add more confectioner's sugar.
  • Shape into egg shapes and place on a cookie sheet. Refrigerate until very cold.
  • Melt chocolate chips, dip eggs in chocolate and place on a wax paper. Refrigerate until set.

PEANUT BUTTER EASTER EGGS



Peanut Butter Easter Eggs image

Get the kids involved in making these chocolate and peanut buttery treats, well worth the sticky fingers! -Mary Joyce Johnson, Upper Darby, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 eggs.

Number Of Ingredients 8

3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Confectioners' sugar icing and sprinkles, optional

Steps:

  • In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners' sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off. , Return eggs to baking sheets. Refrigerate 30 minutes., If desired, decorate eggs with icing and sprinkles. Let stand until set. Store in airtight containers in refrigerator.

Nutrition Facts : Calories 346 calories, Fat 21g fat (10g saturated fat), Cholesterol 15mg cholesterol, Sodium 128mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

EASTER SPICY DEVILED EGGS



Easter Spicy Deviled Eggs image

A delicious mix with a hint of garlic.

Provided by peacebubbles12

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Spicy Deviled Egg Recipes

Time 20m

Yield 6

Number Of Ingredients 9

6 hard-cooked eggs, peeled
½ cup whipped chive and onion cream cheese spread
1 tablespoon sweet pickle relish
2 tablespoons mayonnaise
½ teaspoon spicy brown mustard
1 clove garlic, minced
1 dash hot pepper sauce
salt and ground black pepper to taste
2 tablespoons chopped fresh chives

Steps:

  • Halve eggs lengthwise and scoop yolks into a bowl. Mash yolks with a fork; stir cream cheese spread, mayonnaise, sweet relish, brown mustard, garlic, hot pepper sauce, salt, and black pepper into yolks.
  • Fill egg whites with yolk mixture; sprinkle deviled eggs with chives. Store covered in refrigerator.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 3.1 g, Cholesterol 233.7 mg, Fat 15.7 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 6.9 g, Sodium 208.3 mg, Sugar 2.7 g

GREEK EASTER EGGS



Greek Easter Eggs image

I found how to make this dye online, but I changed the technique because I did not get good results that way. The first Easter that I celebrated with my husband's family was wonderful. After Easter dinner, a tray of red-dyed hard-boiled eggs was placed on the table. (The deep red eggs remind us of the blood of Christ.) Everyone chose one egg and then paired up two-by-two. Taking the eggs and matching fat or pointed end to end, as they said 'Christos Anesti' they tapped the ends of the eggs together and whoever's egg remained unbroken 'won'. This continued (both ends of the egg can be used as long as matching ends tap each other) until the last person had at least one end of their egg in tact. This was a fun and joy-filled way to help celebrate.

Provided by smgormas

Categories     Appetizers and Snacks

Time 2h15m

Yield 12

Number Of Ingredients 5

5 cups water
12 yellow onions, skins removed and reserved
2 tablespoons white vinegar
12 eggs
olive oil

Steps:

  • Combine water, onion skins, and vinegar in a pot; bring to a boil. Set aside onions for another use. Reduce heat, cover pot, and simmer, stirring occasionally to make sure skins are submerged, for 30 minutes. Remove pot from heat, remove cover, and cool dye to room temperature, at least 30 minutes.
  • Remove skins from dye and discard skins. Place eggs in the dye and bring to a boil; cook for 15 minutes. Remove pot from heat and leave eggs in the dye until a deep red color is reached, about 30 minutes more.
  • Transfer eggs to a wire rack to dry, about 15 minutes.
  • Rub olive oil onto each egg to make them shiny. Store eggs in the refrigerator.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 21.6 g, Cholesterol 186 mg, Fat 6.3 g, Fiber 3.9 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 82.1 mg, Sugar 10 g

CHOCOLATE-CARAMEL EASTER EGGS



Chocolate-Caramel Easter Eggs image

Categories     Candy     Chocolate     Dessert     Easter     Bon Appétit

Yield Makes 3 large eggs and 4 small eggs

Number Of Ingredients 19

Egg Shells
2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped
3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg halves)
2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup egg halves)
Caramel Filling
3 cups sugar
3/4 cup water
1/2 cup whipping cream
1/2 cup (1 stick) unsalted butter
1/3 cup sour cream
Chocolate Filling
3/4 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1 pound imported bittersweet (not unsweetened) chocolate, chopped
6 tablespoons sour cream
Assembly
Reserved chocolate in double boiler
To Decorate
8 yards (about) colorfast silk ribbons

Steps:

  • To make egg shells:
  • Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115°F for bittersweet and 105°F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate.
  • Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115°F for bittersweet and 105°F for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling.
  • To make caramel filling:
  • Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes.
  • Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling.
  • To make chocolate filling:
  • Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes.
  • Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes.
  • To assemble:
  • Rewarm reserved melted chocolate in top of double boiler to 115°F for bittersweet and 105°F for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour.
  • Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs.
  • Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.)
  • To decorate:
  • Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled.

EASTER HARD BOILED EGGS



Easter Hard Boiled Eggs image

A Gruszecki tradition and now ours, is that each person gets a colored egg at the beginning of the meal, right after "grace". Each person uses his/her egg to tap on everyone else at the table, while wishing them a Happy Easter. Part of the trick is to be the last one with an egg not crushed. After you smack eggs with everyone at the table, the egg gets peeled and eaten. The following are a few hints that will help you cook the best hardboiled eggs: The fresher the egg, the harder it will be to peal it. You should purchase your eggs 2 weeks before you'll be cooking them in order to get them to peal easy. And, the way to get the yolk to be in the center of the egg after it's boiled, is to store them on their side. This relieves the pressure on the membrane within the egg that holds it suspended. The green coloring on the outside of the yolk is caused by cooking them too long. Cooking by the directions below will eliminate that. For additional pictures, please visit: http://www.capnrons.com/R_S_Easter_HardBoiled_Eggs.html?id=RZ

Provided by Capn Ron

Categories     Very Low Carbs

Time 12m

Yield 12 Eggs, 12 serving(s)

Number Of Ingredients 2

1 dozen egg, or
1 large egg, per person plus extras

Steps:

  • Place the eggs in a pot with enough cold salted water to cover.
  • Place over high heat and bring to a boil.
  • Boil for 5 minutes only, then take off the heat and let the eggs sit in the pot, covered, for an additional 10 minutes.
  • You'll get perfect hard boiled eggs using this method, without the outside of the yolk turning green.
  • Drain the water out and either run cold water in or use ice cubes.
  • If you don't cool them off quickly enough, they will develop a green skin between the yolk and the white.
  • Peel the eggs, quarter and plate them.
  • You can make these eggs a day or 2 ahead of Easter.
  • If you wish to dye them, purchase "Paas" dyes or another edible dye version and follow the package directions.

RED EASTER EGGS FOR GREEK EASTER BREAD



Red Easter Eggs For Greek Easter Bread image

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Easter     Easter Recipes

Time 2h15m

Yield Makes 10

Number Of Ingredients 4

10 large brown eggs
6 cups water, plus more for boiling eggs
1 ounce red food coloring
3 tablespoons distilled white vinegar

Steps:

  • Place eggs in a large pot, cover with 2 inches of water, and bring to a boil over high heat. Cover pot and remove from heat. Let stand 7 minutes. Transfer eggs to a bowl of ice water and let stand until chilled, about 10 minutes; drain.
  • Pour the 6 cups water into a large bowl. Stir in food coloring and vinegar until combined. Add eggs and let stand until deep red, about 2 hours. Lightly rinse eggs under running water and let dry on a paper towel-lined plate.

PEANUT BUTTER EASTER EGGS- EASY AND NO CREAM CHEESE



Peanut Butter Easter Eggs- Easy and No Cream Cheese image

These have no cream cheese so you can safely place these little cuties right in the Easter baskets without worry. You can personalize these for your family and make a bunch of smaller eggs or one or two big ones. You choose the size.

Provided by Realtor by day

Categories     Candy

Time 10m

Yield 1-24 candies, 1-24 serving(s)

Number Of Ingredients 5

1/2 cup butter, softened slightly
1 1/2 cups peanut butter
1 lb confectioners' sugar
1 tablespoon vanilla extract
1 (24 ounce) bag semi-sweet chocolate chips (or milk chocolate chips)

Steps:

  • Cream the butter and peanut butter together. Add the sugar and vanilla, blend thoroughly.
  • Shape the "dough" into egg shapes and refrigerate on waxed paper for 30 minutes.
  • Melt the chocolate and dip the eggs, covering completely. Let cool on waxed paper.
  • Decorate or personalize with names and place in fluted cupcake papers.

NATURAL DYES FOR EASTER EGGS



Natural Dyes for Easter Eggs image

Provided by Food Network Kitchen

Yield each color will color 1 dozen

Number Of Ingredients 6

2 pounds beets, peeled, diced
1 pound onion skins
1 1/2 cup (1.9 ounce) jar turmeric
2 small heads red cabbage, sliced
1 (6-cup) pot of strong coffee
Distilled white vinegar

Steps:

  • For all but the coffee color, in a 5 quart saucepan add 1 vegetable or ingredient. Add 4 quarts water, bring to a boil and cook for 1/2 hour or until the color is very dark. Allow to cool to room temperature and strain out vegetables. Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color. Refrigerate overnight. For the coffee color: brew the coffee. Allow to cool to room temperature. Add 1/4 cup distilled white vinegar, add hard boiled eggs, refrigerate overnight.

NATURALLY DYED PICKLED EASTER EGGS



Naturally Dyed Pickled Easter Eggs image

Use beets, carrots, saffron and more to add flavor while coloring your eggs for Easter.

Provided by Anna Stockwell

Categories     Easter     Egg     Pickles     Lunch     Spring     Kid-Friendly     Brunch     Beet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 pickled eggs

Number Of Ingredients 21

6 hard-boiled eggs, peeled
1 cup distilled white vinegar
2 teaspoons kosher salt
2 teaspoons sugar
For pink pickled eggs:
1/2 small beet, peeled, quartered
1 shallot, sliced
1 bay leaf
For yellow pickled eggs:
1 (1/2-inch) piece ginger, thinly sliced
2 teaspoons black peppercorns
1/4 teaspoon turmeric powder
For purple pickled eggs:
1 cup chopped purple cabbage
1 teaspoon caraway seeds
2 teaspoons baking soda, divided
For orange pickled eggs:
1 medium carrot, peeled, sliced
2 garlic cloves
1 sliver peeled beet
Small pinch of saffron

Steps:

  • Place eggs in a medium glass heatproof jar. Cook vinegar, salt, sugar, and 1 cup water in a small pot over high heat, stirring, until salt and sugar dissolve.
  • To make pink pickled eggs:
  • Add beet, shallot, and bay leaf and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of pink.
  • To make yellow pickled eggs:
  • Add ginger, peppercorns, and turmeric and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of yellow.
  • To make purple pickled eggs:
  • Add cabbage and caraway seeds and bring to a boil. Remove from heat and let cool slightly. Pour over eggs. Add 1 tsp. baking soda and stir until foaming subsides, then stir in remaining 1 tsp. baking soda. Chill at least 3 hours or up to overnight for a darker shade of purple.
  • To make orange pickled eggs:
  • Add carrot, garlic, beet, and saffron and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of orange.
  • Do Ahead
  • Pickled eggs can be made 5 days ahead. Remove from pickling brine once desired color has been reached, transfer to an airtight container, and chill.

HOMEMADE CHOCOLATE EASTER EGGS



Homemade Chocolate Easter Eggs image

These chocolate easter eggs are made without a mold. They are basically oval chocolate truffles . I usually coat half in cocoa powder and the other half in coconut flakes. Store in the fridge for up to 1 week, but they never last that long in my house!

Provided by Marianne

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 5h30m

Yield 20

Number Of Ingredients 7

9 ounces 85% dark chocolate, chopped
¼ cup heavy whipping cream
3 tablespoons unsalted butter
1 tablespoon rum
¼ cup confectioners' sugar, or to taste
¼ cup unsweetened cocoa powder, or as needed
¼ cup coconut flakes, or as needed

Steps:

  • Place chocolate, cream, and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Remove from heat and stir in rum, followed by confectioners' sugar. Cool briefly, then cover and cool in the refrigerator until firm, about 5 hours.
  • Shape chocolate mixture into oval eggs. Place cocoa powder and coconut flakes in separate small bowls. Roll 1/2 of the chocolate eggs in the cocoa powder and the other 1/2 in coconut flakes. Transfer to the refrigerator.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 10.1 g, Cholesterol 9.3 mg, Fat 7.9 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 3.2 g, Sodium 2.8 mg, Sugar 7.7 g

Tips:

  • Choose the right eggs: Use large, fresh eggs for the best results. Older eggs may not peel as easily.
  • Prepare your eggs properly: Wash your eggs gently with cold water before boiling. This will help prevent the shells from cracking.
  • Boil your eggs carefully: Bring a large pot of water to a boil, then carefully add the eggs. Reduce the heat to medium-low and simmer for 10-12 minutes. Remove the eggs from the pot and immediately place them in a bowl of ice water to stop the cooking process.
  • Peel your eggs carefully: Once the eggs are cool, peel them under cold running water. This will help prevent the shells from sticking to the eggs.
  • Decorate your eggs: You can decorate your eggs in a variety of ways, such as using food coloring, paint, or stickers. Get creative and have fun!

Conclusion:

Easter eggs are a fun and festive way to celebrate the holiday. With a little creativity, you can make beautiful and delicious Easter eggs that everyone will enjoy. Whether you're looking for a classic hard-boiled egg or something more unique, there's an Easter egg recipe out there for everyone. So get cracking and start creating your own Easter egg masterpieces!

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