Try this Jello Eggs recipe, or contribute your own.
Suggest a better descriptionWipe Jello egg molds with oil so the Jello will not stick.
Boil water.
Stir boiling water into Jello in a measuring cup with a spout. Note: if you pour the Jello into the boiling water be sure to have a large measuring cup as it will foam up.
Carefully pour Jello into mold through fill-holes until each egg is filled just to the top of the egg shape.
Refrigerate at least 3 hours or until firm.
Use dull knife to gently pry open mold.
**To make jucy flavored eggs, substitute 1 1/2 cup juice for water.
**To make kaleidoscope (multi-color) eggs, pour 1 flavor to fill 1/2 of each egg, refrigerate exactly 1 hour, pour 2nd color to fill eggs, refigerate for 3 hours. This works best if you have 2 molds.
**To make creamy eggs, use 2 1/2 cups water, 6 oz Jello, 1 cup cold milk, 1 (4 serving) package instant pudding. Mix milk and pudding for 1 min then stir in Jello mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 108 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 133mg | 5 % | |
Potassium 2.3mg | 0 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 25.7g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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