Would you care for a Deviled Egg??

April Fools! They are not deviled eggs at all but cleverly disguised Jello shots! I made these over the weekend, after a significant amount of brainstorming over what I could make for April Fools Day. I wanted to disguise something in a fun, new form, without it being disgusting or scary. (No surprise hot or sour things or other uncomfortable jokes!) So I came with the deviled egg Jello shot. They are made out of cake-flavored Jello shots, topped with buttercream icing! 😀

For the Jello shot:

First, assemble your ingredients.

You are going to need:

  • 1 1/3 cup water
  • 2/3 cup sweetened condensed milk
  • 1 box (containing 4 envelopes) of plain gelatin
  • 1 1/2 cup cake flavored vodka (I used Pinnacle Cake Vodka. Other brands are available, but I enjoy Pinnacle’s many flavors. I also think they may be the cheapest.)
  • 1/2 cup Irish cream liqueur (such as Bailey’s) or white chocolate liqueur
  • Plastic Easter eggs, washed and dried before use (Be sure you have the kind that open vertically, not horizontally. I found mine at Target and removed the candy from inside.)
  • Pam cooking spray
  • Medium saucepan
  • Measuring cup
  • Cookie sheet (not shown)
  • Paper towels (not shown)
  • Whisk (not shown)

Begin by pouring 1 1/3 cup water in to your medium saucepan. Sprinkle with the gelatin and let sit for approximately 2-3 minutes.

While the gelatin is soaking, prepare your egg molds. To do this, spray the inside of each egg with a small amount (approximately 1 spray) of Pam. Wipe each one lightly with a paper towel. (This will leave a slight residue of cooking spray in each mold, which will assist in unmolding the eggs without effecting the taste of appearance of the Jello.) Lay the egg molds out on a cookie sheet and put aside.

Next, heat the water and gelatin mixture on low. Stir constantly for approximately 5 minutes to fully dissolve the gelatin.

Remove the mixture from the heat and stir in 2/3 cup of sweetened condensed milk.

Stir in 1 1/2 cups of cake flavored vodka and 1/2 cup of Irish cream liqueur or white chocolate liqueur.

Pour or ladle your gelatin in to a measuring cup.

Fill each egg mold with the gelatin mixture. Depending on how many eggs you have (I had 16 full eggs, so 32 halves) and how large they are, you may have a small amount of the mixture remaining.

Carefully place the cookie sheet in the refrigerator. Chill until fully set, at least 4 hours.

For the icing:

First, assemble your ingredients.

You are going to need:

  • 1 cup (2 sticks) of butter, slightly softened but not melted (The consistency should be similar to ice cream.)
  • 1 pound of powdered sugar (approximately 3-4 cups)
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons Irish cream liqueur (such as Bailey’s) or white chocolate liqueur
  • Yellow food coloring

Begin by whipping your butter until it is light and fluffy. This is easiest if you have a stand mixer, but a hand mixer will work as well. You’ll just likely have to put in a little more work to get fluffy icing.

Add the powdered sugar, vanilla, and liqueur and mix on low speed until all ingredients are incorporated. Add yellow food coloring, until you get the approximately color of egg yolks.

Beat on high speed until light and airy, approximately 5 minutes.

To assemble: 

First, assemble your ingredients.

You are going to need:

  • Fully chilled and set gelatin mold “eggs”
  • Yellow frosting “egg yolk”
  • Large icing bag (I used a 16-inch, but a 12-inch bag may be sufficient.)
  • Large star tip (I used Wilton’s 1M tip.)
  • Bowl filled with hot water

Begin by unmolding your gelatin. Submerge the base of the egg mold in hot water for approximately 5 seconds. Carefully pull the gelatin away from the side of mold and slide the “egg” out of mold. Place on your serving tray.

Repeat with remaining egg molds. (As your water cools, you may need to replace with new hot water or submerge the egg molds for an additional second or two.)

For the “egg yolk”, begin by preparing your icing. Place the icing tip in the bag, narrow end first. Using a pen, mark the bag about half-way along the metal tip. Remove the icing tip and cut the end of the bag off. Place the icing tip back in to the bag, narrow end first.

Fold over the top of the bag to form a cuff. Place the bag in a tall glass and fill with icing.

Unfold the top of the bag, and lift it out of the glass. Twist the top of the bag closed.

Pipe a small amount (approximately 1 tablespoon) of icing on to the larger end of the “egg” to represent the egg yolk.

Repeat with the remaining “eggs”. Keep the “deviled eggs” in the refrigerator until ready to serve.

Enjoy! 😀

P.S. These Jello shots are intended to only to be served to persons of legal drinking age (21+ in the US). Thank you.

P.P.S. If you’d like to make the Jello shots non-alcoholic or kid-/work-friendly, you can make the following substitutions:

  • In the gelatin mixture, use additional water instead of cake flavored vodka. To flavor the gelatin, add a small amount of coffee flavoring syrup (for example: white chocolate syrup). You can buy syrup in specialty grocery stores or online through sites like Amazon.
  • Also, in the gelatin mixture, use heavy cream instead of the Irish cream or white chocolate liqueur.
  • In the icing, use heavy cream instead of the Irish cream liqueur.

Any questions? Feel free to ask in the comments below! And thanks for reading! :)

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11 thoughts on “Would you care for a Deviled Egg??

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  6. Have you considered using agar instead of Jello?
    The agar is stable at room temp so they can sit out without melting.
    (How I found this: looking for Jello egg molds in August!)
    Too bad I don’t have any old plastic eggs either!

    • I have done a little bit of research about using agar agar, mostly because it’s vegan. It tends to end up being cost-prohibitive sometimes tho. Gelatin is relatively stable at room temperature as well, as long as you have the right proportions. But you can substitute in agar powder for the gelatin! 🙂

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