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!

Course Dessert

Cuisine American

Keyword jello deviled eggs

Prep Time 30

Servings eggs

Author Michelle

Equipment

Jello Egg Mold

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)

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!

Video

Notes

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!