Jello Deviled Eggs
These jello deviled eggs are a fun and unique dessert for Easter! They’re made with real fruit juice and gelatin… zero boxed jello or artificial dyes!
Easter desserts are one of the joys of spring! From recipes like my homemade almond butter eggs and homemade peeps, there’s just so much to enjoy. This year, I was feeling inspired by the classic deviled egg and decided to try my hand at recreating a dessert version, but with none of the junk.
These jello deviled eggs are the perfect Easter dessert, made without any refined sugar or artificial dyes!
Table of contents
Why are they called jello deviled eggs? What makes them devilish?
Deviled eggs refers to eggs that are hard boiled, halved, then the yolks are scooped out and mixed with mayo, and added back to the eggs and topped with paprika. This is a dessert version that looks like a deviled egg but is made with jello and a whipped topping! Visually, it looks similar, but the flavors are sweet rather than savory.
Why you’ll love these jello deviled eggs
- Real food ingredients. These jello deviled eggs are made with real fruit juice and gelatin, no artificial dyes!
- A fun holiday dessert! This is such a fun take on deviled eggs with a sweet flavor and so cute!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Fruit Juices. Different juices will produce different colored eggs and flavor.
- Honey. This is optional for sweeter jello eggs or you can stick with just fruit juice.
- Gelatin. This is not the same as collagen.
- Match or Spurilina. If you want to make green eggs, this will naturally dye the eggs.
Substitutions and modifications
- Fruit Juices. You can use different fruit juices to yield different colors like mango juice, grape juice, etc.
- Agar. If you want to swap out gelatin for agar, simply use the same ratio with fruit juice, but three times less agar than you would gelatin. Agar is a lot stronger than gelatin, so you need to divide the amount of gelatin by three, and then you’ll have the amount of agar needed!
How to make jello deviled eggs
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Pour the fruit juice into a pot and sprinkle the gelatin over the liquid and lightly mix. Allow to harden for 2-3 minutes until solid.
Step two. Heat over low heat until fully liquid, whisking to combine.
Step three. Allow the liquid to cool before pouring into the egg mold and transfer to the fridge to set.
Step four. Carefully remove the eggs from the mold and top each one with a small dollop of whipped topping. Serve chilled!
Michelle’s Tips & Tricks 🤓
- Leave out the honey if you’re more sensitive to sweet flavors. Fruit juice itself is already plenty sweet, so the honey is optional! If you prefer a very sweet jello, leave it in, but if you’re used to desserts that aren’t as sweet, leave it out.
- Use a whipped topping of your choice. I use whipped topping in a can (like this), but you can easily make homemade whipped coconut cream and even use a whipped cream canister!
Recipe FAQS
I personally don’t drink so I don’t have a lot of practice with making jello shots, but you should be able to add a shot of vodka after the liquid cools if you want to make these boozy!
You can store these jello eggs in the fridge for a few days, but I recommend reserving the whipped topping until you’re ready to serve!
If you tried these Jello Deviled Eggs or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Other Gluten-Free Easter Recipes…
Jello Deviled Eggs
Ingredients
Orange Jello Eggs
- 1 cup orange juice
- 2 tbsp gelatin
- 1 tbsp honey, optional
Red Jello Eggs
- 1 cup cranberry juice
- 2 tbsp gelatin
- 1 tbsp honey, optional
Green Jello Eggs
- 1 cup apple juice
- 2 tbsp gelatin
- 1 tsp matcha or spurilina , (use matcha for a lighter green, and spurilina for a darker jade green)
- 1 tbsp honey, optional
For the topping
- Whipped topping, (I use a coconut or oat milk whipped topping)
Equipment
Instructions
- Pour the fruit juice into a pot and optional honey. Stir well. Sprinkle the gelatin over the liquid and lightly mix. Allow to harden for 2-3 minutes until solid.
- Transfer the pot to the stove and heat it over low heat for 2-3 minutes or until it is fully liquid, whisking at the end to combine. You want the mixture to be liquid but not reduced, so remove it from the heat once it's liquid!
- Set the jello egg mold on a plate and allow the liquid to cool before pouring into the egg mold. You should have enough for about 6 eggs per color of jello.
- Repeat the process with as many colors as you'd like. Transfer to the fridge for 4-6 hours or until fully set.
- Carefully remove the eggs from the mold and top each one with a small dollop of whipped topping. Serve chilled!
