Easter eggs recipe

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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 Easter eggs dipped in chocolate. They are both delicious and beautiful!

135 people made this

IngredientsServes: 60

  • 1kg icing sugar
  • 125g butter or margarine, softened
  • 1 (200g) tub cream cheese
  • 2 teaspoons vanilla extract
  • 325g peanut butter
  • 450g desiccated coconut
  • 675g chocolate chips
  • 2 tablespoons vegetable oil

MethodPrep:3hr ›Cook:10min ›Ready in:3hr10min

  1. In a mixing bowl, combine sugar, butter or margarine, cream cheese and vanilla extract. Divide the mixture in half and place each half in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
  2. Using your hands, mould the dough into egg-shapes and arrange the forms on baking trays. Place the eggs in the freezer until frozen.
  3. Once the eggs have frozen, melt the chocolate and oil in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on greaseproof paper lined baking trays and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

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Reviews & ratingsAverage global rating:(126)

Reviews in English (105)

This will be perfect with Easter dinner!-26 Mar 2009


Thank you for this recipe, I have been looking for it. We made these when I was young and I wanted to make for my kids. I tinted a portion (about 1/3)of the cream mix yellow for the yolks and created "real eggs" by rolling the yolk in the white mix and shaping eggs. It was a huge hit.-11 Mar 2005

by Beth Kolbow

After taking these to a church luncheon, I was inundated with compliments! I did double the butter this recipe called for which made the filling much smoother. I made vanilla, chocolate and butter pecan fillings. (For my butter pecan, I used Watkins Butter Pecan flavoring and about 1/2 cup of well chopped pecans for a third of the filling mixture.) All of the flavors were a big success!-13 Apr 2004

Panoramic Sugar Easter Eggs Recipe

Panoramic sugar Easter eggs are a traditional Easter decoration that are fun to make and beautiful to display year after year.

Although they are made of edible ingredients, they're not intended to be eaten—save that for delicious chocolate Easter eggs. Instead, treat these sugar eggs as a decoration, pack them securely, and you'll be able to enjoy them for many years.

If you've never made one before, be sure to check out this photo tutorial showing how to make sugar Easter eggs.

In addition to the listed ingredients, you will need a large panoramic egg candy mold, an egg base candy mold (optional but recommended), a pastry bag and tips for decoration, small candies, toys, or sugar decorations, and royal icing. Here is a royal icing recipe or check out the photo tutorial showing how to make royal icing.

33 Easy Recipes to Make with Leftover Easter Eggs

Dyed eggs are just delicious treats waiting to happen.

Eggs have been associated with Easter since the beginning of time. OK, maybe not quite that long. But according to History.com, the Mesopotamian Christians of 3500 B.C. were the first to adopt eggs as an Easter symbol. They were also the first to dye Easter eggs, turning them red to represent Christ&rsquos blood. Over time, the Easter egg has become a multi-use symbol of the holiday. It gets dyed, decorated, and hunted. But what is one to do with all those leftover Easter eggs? Well, you could toss them in the trash (or compost them, if you&rsquore the environmentally-friendly type.) But with so many people facing food insecurity due to the COVID-19 pandemic, it doesn&rsquot seem right to waste anything edible. So the best option is to use Easter eggs for their original purpose and create some delicious leftover Easter egg recipes.

There are so many ways to transform your hard-boiled eggs from basic to jaw-droppingly delicious. And not, they aren&rsquot all deviled eggs recipes. (Though that&rsquos not necessarily a bad thing.) From easy breakfast dishes, to energy-boosting snacks, to quick dinners, the options are truly endless when it comes to transforming leftover Easter eggs. Heck, you can even utilize the leftover ham while you&rsquore at it. (Unfortunately, we don&rsquot have any ideas for pairing leftover Easter eggs with leftover Easter candy. But hey, never say never.)

So crack the shells, gather your ingredients, and get ready to make the most of your leftover Easter eggs.

Gently place eggs in single layer in large saucepan. Add enough cold water to cover eggs by 1 inch. Cover. Bring just to boil on high heat. Remove from heat. Let stand 12 minutes. (Adjust time up or down by 3 minutes for each size larger or smaller).

Pour off hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled.

Mix 1/2 cup boiling water, 1 teaspoon vinegar and 10 to 20 drops food color in a cup to achieve desired colors. Repeat for each color. Dip hard-cooked eggs in dye for about 5 minutes. Use a slotted spoon, wire egg holder or tongs to add and remove eggs from dye. Allow eggs to dry.

Ingredients of Easter Eggs

  • 2 egg whites
  • 3 drops almond essence
  • edible food color as required
  • 250 gm powdered sugar
  • 250 gm cashews

How to make Easter Eggs

Step 1 Grind cashew nuts and mix with powdered sugar

To prepare this delicious recipe, start by putting the cashews in a grinder and grind it into a powder. Then, in a large bowl, sift the powdered sugar and powdered cashews together.

Step 2 Make a soft dough by adding egg whites and almond essence

Now, add the egg whites along with the almond essence and knead it to form a soft dough. Divide the dough into separate bowls and add different edible food colours into each and mix well.

Step 3 Place the dough in egg moulds and refrigerate

Next, take the dough to place it in an egg mould. Refrigerate the mould tray till they become hard. When they are hard enough, take them out and stick two of the moulds together to form a whole egg.

Step 4 Decorate with colourful foil and serve

Cover them with colourful foil and adorn your table with beautiful candy! Serve the delicious Easter Eggs in a bowl and enjoy!

Creme Egg milkshake

It takes just four ingredients Creme Eggs, ice cream, milk and rum (optional) to make a Creme Egg milkshake. Topped with whipped cream, caramel and chocolate sauce and more Creme Eggs, this is the ultimate way to use up Creme Eggs.

Get the recipe: Creme Egg milkshake

Image credit: TI Media Limited

Easter eggs recipe - Recipes

Create the perfect Easter Eggs with this special recipe.

Egg Shells:

  • 2 ½ lbs bittersweet chocolate (imported, not unsweetened or imported white chocolate (such as Lindt or Callebaut) or 1¼ lb of each chocolate, chopped)

Caramel Filling:

  • 3 cups sugar
  • ¾ cup water
  • ½ cup whipping cream
  • ½ cup unsalted butter ( or 1 stick)
  • ⅓ cup sour cream

Chocolate Filling:

  • ¾ cup whipping cream
  • 6 tbsp unsalted butter (or 3/4 stick, cut into pieces)
  • 1 lb bittersweet chocolate (imported, not unsweetened, chopped)
  • 6 tbsp sour cream

To make egg shells:

Line cookie sheet with aluminum foil.

Melt chocolate in top of a double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115 degrees F for bittersweet and 105 degrees F for white chocolate.

Remove chocolate from over water.

Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill the decorative base section of mold).

Turn mold over the above-prepared cookie sheet, allowing excess chocolate to spill out.

Shake mold to produce a uniformly thick shell.

Run fingertip gently around the edge of eggs to remove excess chocolate. Refrigerate.

Tilt foil-lined sheet with melted chocolate over the top of a double boiler, scraping chocolate into the double boiler.

Reheat to 115 degrees F for bittersweet and 105 degrees 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.

Return remaining chocolate on foil to top of the double boiler and set aside.

Refrigerate molds while making caramel filling.

To make caramel filling:

Stir sugar and water in a heavy large saucepan over low heat until sugar dissolves.

Increase heat and boil without stirring until syrup turns deep amber, washing downsides of the pan with a 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.

Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes.

Spoon 2 scant tablespoon of caramel into each small half egg.

Spoon ¼ cup caramel into each large half egg.

Refrigerate while making chocolate filling.

To make chocolate filling:

Add chocolate and whisk until smooth and melted.

Remove chocolate filling from heat.

Let stand until cool but still pourable, stirring occasionally for about 30 minutes.

Spoon filling over caramel in all egg halves, filling to 1/16 inch below the top edge.

Chill until set, about 40 minutes.

To assemble:

Re-warm reserved melted chocolate in top of a double boiler to 115 degrees 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 an 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 the refrigerator.

Gently bend and twist mold side to side several times to release halves of chocolate eggs.

Repeat the 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 a small amount of melted chocolate over the flat side of the egg, leaving a ¼-inch border.

Working quickly, cover the bottom half of the egg with the corresponding top half of the egg and press together gently.

Refrigerate the whole egg.

Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in an airtight container in the refrigerator.)

To decorate:

Wrap ribbons around the seam of each egg and tie bow at top.

Makes 3 large eggs and 4 small eggs.

-If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.

  1. To make 1 color:
    1. Line large baking sheet with paper towels and top with wire cooling rack.
    2. 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.
    1. 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.
    2. 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.
    3. 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.
    4. 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).
    5. 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.

    This Recipe is Featured In:

    Homemade Peanut Butter Eggs

    • 1 cup creamy peanut butter
    • ¼ cup salted butter, room temperature
    • 1 (16 ounce) package powdered sugar
    • 1 to 2 tablespoons milk
    • 2 (8 ounce) boxes semi-sweet chocolate, coarsely chopped
    • 2 tablespoons shortening or coconut oil
    • Sprinkles, if desired

    Beat the peanut butter and butter together until combined. Add the powdered sugar and combine until sandy, scraping down the sides as needed.

    Slowly beat in the milk a little at a time because the consistency of peanut butter varies greatly. Only add enough milk until the mixture keeps shape when molded.

    Shape into eggs by pressing into a cookie cutter or by hand. Place on waxed paper and freeze for 2 hours.

    Chop the chocolate pieces or use chocolate chips.

    Place chocolate and shortening or coconut oil in a microwave-safe bowl and heat for 30 seconds. Stir vigorously to allow the residual heat to continue melting the chocolate. If the chocolate is not completely melted, repeat for 30 seconds.

    Spoon the melted chocolate over the peanut butter eggs and place on waxed paper. Immediately drop sprinkles over the chocolate if desired.

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    Classic Deviled Eggs

    Don't fix what ain't broke, right? Deviled eggs are always a hit and this is our most popular recipe (ever!) for the classic appetizer.

    Pickled Eggs

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    You can thank a healthy dose of turmeric for these beautiful sunny-yellow eggs. Whole coriander seeds and mustard seeds impart great flavor depth, too.