It's all fun and games when you're playing with jello! These Sparkling Jello Easter Eggs are a joy to make and they're a perfect (and easy) spring project for the family.
These eggs are more than adorable treats for the kids, they're also quite delicious. A lemon Italian soda adds a spark of flavor and texture to the raspberry, lime, and berry gelatins. Two of the layers also include a dollop of yogurt for a special creamy touch. The result is one of the tastiest jello snacks you can make.
There is no opportunity here for an "epic Pinterest fail," either. There are no right or wrong eggs and each will be unique. You will get some great layers and can purposely create new colors from the three primary colors. The goal is to simply have fun in the kitchen and there's plenty of opportunity for that with this recipe.
Gather Your Tools and Ingredients
This project is much more fun if you prepare everything you need ahead of time. In addition to gathering and setting out your ingredients, you will find these tools to be quite helpful.
- Jell-O Jigglers egg molds. Some people use plastic eggs that you'd fill with candy and poke a hole in one end. This is a frugal idea, but there are concerns that the plastic is not BPA-free, so it may not be the best option for something you're going to eat. If you don't have egg molds or want to buy them, ask on social media. One of your crafty friends may have molds you can borrow.
- Small funnel. Use the smallest funnel you can find so it fits into the mold's hole. A plastic syringe like those used to dispense children's medicine will also work.
- One plate per mold. Pouring the gelatin can get a bit messy, so the plates are essential for keeping the kitchen a little cleaner. Also, by giving each set of eggs its own plate, you can quickly get them in and out of the refrigerator as you add layers.
- Measuring cup and mixing bowl. Be sure to clean these out in between jello batches. Leftovers will begin to set up and may leave chunks in your next layer.
- Whisk. It's essential for efficiently stirring the gelatin so that it's well dissolved. Also, if it's not whisked well enough, the yogurt can separate from the gelatin.
Make Your Jello Eggs
- Generously grease the inside of your egg molds with oil. Dip a paper towel into a small bowl of vegetable or olive oil and rub it inside each mold, ensuring complete coverage. Don't skimp on this step as it will make removing the eggs much easier.
- In a mixing bowl, pour 1/2 cup of boiling water and add the raspberry gelatin. Allow this to rest for a minute, then whisk until completely dissolved.
- Add 1/4 cup of lemon Italian soda. Whisk until well combined
- Pour into the egg molds, filling each one-third of the way.
- Refrigerate for 15 to 20 minutes. This layer may take longer, depending on how warm your jello is and the temperature of your refrigerator. Check it every five minutes after the first 15.
- Meanwhile, mix up the blue gelatin. Use 1 cup of boiling water, add 2 packages of jello, and let it rest for 1 minute before whisking to dissolve.
- Add 1/2 cup soda and 2 tablespoons yogurt. Whisk thoroughly and let it rest until the first layer is partially set up. Stir it every five minutes or so to prevent it from setting up.
- The raspberry layer is ready when it is not quite firm -- there should be a slight liquid to the top and a gentle jiggle. If your bottom layer becomes too firm, the egg will not hold together when it's taken out of the mold.
- When the red layer is ready, give the blue gelatin one last stir. Slowly pour it on top of the red layer until the mold is about two-thirds full. Because it's the middle of the egg, this layer should take up most of the space in the mold, which is why two packages of jello are needed.
- Refrigerate for 15 to 20 minutes. Again, use your judgment on time. This layer should be quicker than the first because the blue gelatin has cooled a bit.
- It's time to mix up your lemon jello. Pour 1/2 cup of boiling water into a mixing bowl, add the lemon jello, and allow it to rest for a minute before whisking until the gelatin is dissolved.
- Add 1/4 cup of soda and 1 tablespoon of yogurt. Whisk very well. Again, let this set at room temperature until your previous layer is ready.
- When the blue layer is firm enough, slowly pour the yellow on top to fill the mold.
- Refrigerate for at least 4 hours, though overnight is best.
- Pop open the molds carefully. Holding it over a bowl, jiggle each mold until all your eggs slide out. Keep refrigerated until it's time for a snack.
Tips & Tricks
Creating layered Jell-O eggs is not an exact science and you will have eggs that come out better than others.
Some of the eggs will set faster than others, so you might get a bleed between two layers. Yet, you can use this to your advantage to intentionally create a green or purple by pouring the next layer before the first is ready.
If you're not sure if one layer is set well enough, pour one egg as a test and see what color you get. If you like it, do a few more. Refrigerate the mold again for 2 to 5 minutes before completing that layer in the remaining molds.
Don't stress over perfection, just do what you like and see how they come out. It's very likely they'll be better than you expected and they all taste the same.
- It helps to let the next layer of gelatin cool down from boiling before adding it to the mold. Leave it at room temperature while the previous layer sets up.
- Unrefrigerated, the jello will not begin to set up for at least 30 minutes. This gives you plenty of time to play with your layers.
- Feel free to skip the yogurt in any or all of the layers. It's fun to have one or two without yogurt, though the pastel color is a nice touch for Easter.
- San Pellegrino and many other companies make nice Italian sodas and they're relatively easy to find at a market with a good selection of specialty sodas. Lemon is a very common flavor and blood orange is a really nice alternative for the berry-flavored gelatins.
- If you prefer, use a flavored yogurt. Lime is a tasty option and pairs well with the berry and, particularly, the lemon jello. Try to avoid yogurt with real fruit in it as the chunks will float to the top of the gelatin layer.
- It's likely that you will have excess gelatin. The recipe can fill 12 of the standard "Jell-O Jiggler" egg molds. Simply have some small bowls or cups ready for the excess and consider it a bonus treat for your not-so-hard work.