With Easter coming up, it’s time to get creative in the kitchen! One fun and tasty way to celebrate the holiday is by making filled Easter eggs. These colorful treats are perfect for kids and adults alike, and they’re easy to customize with your favorite flavors and ingredients. In this blog post, we’ll share two different recipes for filled Easter eggs that are sure to delight. So grab your apron and get ready to have some fun!
Recipe 1: Chocolate Peanut Butter Filled Easter Eggs
Ingredients:
- 12 plastic Easter eggs
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup chocolate chips, melted
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a large bowl, mix together the peanut butter, powdered sugar, butter, vanilla extract, and salt until smooth.
- Add the melted chocolate chips and stir until well combined.
- Fill each half of the plastic Easter eggs with the peanut butter mixture, making sure to leave a little space at the top.
- Press the two halves of each egg together until they click into place.
- Chill the filled Easter eggs in the refrigerator for at least 30 minutes, or until firm.
- To serve, gently remove the plastic eggs and enjoy!
Nutritional Information:
Serving Size: 1 egg
Calories: 200
Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 5mg
Sodium: 115mg
Total Carbohydrates: 13g
Dietary Fiber: 1g
Sugar: 10g
Protein: 5g
Cooking Time:
Prep Time: 15 minutes
Chilling Time: 30 minutes
Equipment:
- Large bowl
- Spoon or spatula
- Plastic Easter eggs
- Refrigerator
Serving Suggestions:
These chocolate peanut butter filled Easter eggs make a great dessert or snack. Serve them on a platter with other Easter treats, or pack them in a basket for a fun Easter egg hunt!
Variations:
You can customize these filled Easter eggs by using different flavors of chocolate chips, adding chopped nuts or dried fruit, or using a different type of nut butter. You could also try filling the eggs with a different type of filling, such as marshmallow cream or caramel.
Substitutions:
If you’re allergic to peanuts, you can use a different type of nut butter, such as almond or cashew butter. You can also use dairy-free chocolate chips and vegan butter to make this recipe vegan-friendly.
Storage:
Store these filled Easter eggs in the refrigerator for up to a week. You can also freeze them for longer storage.
Tips:
- Make sure to leave a little space at the top of each egg so that you can press the two halves together without the filling spilling out.
- If the filling is too soft to work with, chill it in the refrigerator for a few minutes to firm it up.
- You can decorate the outside of the plastic eggs with stickers or markers to make them even more festive!
Frequently Asked Questions:
Q: Can I use milk chocolate chips instead of dark chocolate chips?
A: Yes, you can use any type of chocolate chips you like in this recipe.
Q: Can I use crunchy peanut butter instead of creamy peanut butter?
A: Yes, you can use crunchy peanut butter if you prefer a bit of texture in your filling.
Recipe 2: Cream Cheese Filled Easter Eggs
Ingredients:
- 12 plastic Easter eggs
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Food coloring (optional)
Instructions:
- In a large bowl, beat the cream cheese until smooth.
- Add the powdered sugar, vanilla extract, and salt, and beat until well combined.
- If desired, add a few drops of food coloring and beat until the desired color is achieved.
- Fill each half of the plastic Easter eggs with the cream cheese mixture, making sure to leave a little space at the top.
- Press the two halves of each egg together until they click into place.
- Chill the filled Easter eggs in the refrigerator for at least 30 minutes, or until firm.
- To serve, gently remove the plastic eggs and enjoy!
Nutritional Information:
Serving Size: 1 egg
Calories: 80
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 60mg
Total Carbohydrates: 3g
Dietary Fiber: 0g
Sugar: 3g
Protein: 1g
Cooking Time:
Prep Time: 15 minutes
Chilling Time: 30 minutes
Equipment:
- Large bowl
- Electric mixer
- Spoon or spatula
- Plastic Easter eggs
- Refrigerator
Serving Suggestions:
These cream cheese filled Easter eggs are perfect for brunch or as a light dessert. Serve them alongside fresh fruit or other Easter-themed treats.
Variations:
You can customize these filled Easter eggs by adding different flavors or mix-ins to the cream cheese filling. Try adding cocoa powder for a chocolatey twist, or mix in some diced strawberries for a fruity flavor. You could also add sprinkles or other decorations to the outside of the eggs for a fun touch.
Substitutions:
You can use low-fat or fat-free cream cheese to make this recipe a bit healthier. You can also use a different type of sweetener, such as honey or maple syrup, instead of powdered sugar.
Storage:
Store these filled Easter eggs in the refrigerator for up to a week. You can also freeze them for longer storage.
Tips:
- If you want to make multiple colors of filling, divide the cream cheese mixture into separate bowls and add food coloring to each one.
- If the filling is too soft to work with, chill it in the refrigerator for a few minutes to firm it up.
- You can use a piping bag or small spoon to fill the eggs for a neater look.
Frequently Asked Questions:
Q: Can I use a different type of cheese instead of cream cheese?
A: You can try using a different type of soft cheese, such as ricotta or mascarpone, but the texture and flavor may be slightly different.
Q: Can I use natural food coloring instead of artificial food coloring?
A: Yes, you can use natural food coloring made from fruits and vegetables if you prefer.
Final Thoughts
Whether you prefer chocolate or cream cheese, these filled Easter eggs are a fun and delicious way to celebrate the holiday. They’re easy to make and customize, and they’re sure to put a smile on everyone’s face. So why not give one of these recipes a try this Easter? Your taste buds will thank you!