Creamy Easter Eggs Recipes

BUTTER CREAM EASTER EGG CANDIES

Steps:

• Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
• Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
• Line a baking sheet with waxed paper.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
• Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.

LINDA'S BUTTER CREAM EASTER EGGS

Steps:

• Mix the butter and cream cheese together.
• (I put in the microwave for 30-45 secs. to soften).
• Add the confectionary sugar about 1 cup at a time, along with vanilla, and mix well. (I use my hands).
• Place the mixture in the freezer to chill for at least 20 minutes (You want it firm, but not frozen, so check it from time to time).
• Form the mixture into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them).
• When you are done making the eggs, put them in freezer again for at least 25 minutes.
• Melt the chocolate in a a double boiler.
• Dip the bottom of the egg into the chocolate, then place it on a small flat dish. Take a spoon, and spoon some melted chocolate on top, spreading around with a butter knife. (Make sure you don't get it on too thick, or you won't have enough for the whole batch).
• Arrange the chocolate coated eggs on an aluminum foil paper lined tray.
• When done making eggs, put in the freezer for a few minutes to harden eggs.
• Place each egg in a pastel colored paper cupcake cup.
• Store in the refrigerator, covered with aluminum foil.

CRISPY EASTER EGGS

Steps:

• In a large saucepan, melt the butter over low heat. Add the marshmallows and stir until melted. Remove from the heat, then add the rice cereal and stir until well coated.
• Take small amounts of the mixture and fill both sides of a plastic egg, slightly over-filling one side. If the mixture is too sticky, you can spray your hands with a light cooking spray. Press a chocolate egg in the center on one side of the egg, then close the plastic egg to shape it. (It should be full enough to meet with a little resistance as you close it.) Gently release the rice cereal egg from the mold, decorate with your choice of sprinkles and set aside in an egg crate until set. Repeat with the remaining rice cereal mixture and chocolate eggs.

CREAMY DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into the yolks. Dust the whites with paprika, then fill with the yolk mixture. Top with scallions.

CREAMED EGGS

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
• Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

PEPPERY, CREAMY GREENS WITH EGGS

Steps:

• Using a fork, mix cream and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl or a 2-cup measuring glass until salt is dissolved, then stir in broth. Set aside.
• Heat 2 Tbsp. oil in a large skillet with a lid over medium. Add onion, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir in the salt well with a wooden spoon (this will help onion release it's moisture, making sure it cooks but doesn't brown). Cook, stirring often, until softened and translucent, about 5 minutes.
• Add 1 Tbsp. water to pan followed by half of greens, stirring well (you want to get some of the greens in direct contact with the bottom of the pan). Cook, stirring occasionally, until wilted, about 3 minutes. Mix in remaining greens and cook, stirring occasionally, until wilted, about 3 minutes.
• Reduce heat to low and pour half of reserved cream mixture over greens mixture. Using wooden spoon, make 4 wells in greens mixture, spacing evenly apart. Crack an egg into each well and pour remaining cream mix over eggs. Cover pan with lid and increase heat to medium-low. Cook until eggs whites are almost entirely opaque but yolks are still runny, about 5 minutes. Remove pan from heat and let sit, still covered, until whites are completely cooked, about 2 minutes. (If the bottoms of the eggs seem to be cooking faster than the tops, just turn off the heat, keep the lid on, and cook the tops with the residual heat. If you want more firm egg yolks, just simmer or keep the lid on for a little longer.)
• Sprinkle with sea salt and pepper and drizzle generously with oil over the top. Serve with toast.

CREAMY BAKED EGGS

Steps:

• Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.

CREAMY JELL-O® EGG JIGGLERS®

Steps:

• Wipe inside of both sides of egg mold and along rims lightly with oil, using paper towel. (Or, spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. Snap each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
• Stir boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Cool 30 min. at room temperature.
• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 1 min. Add to gelatin; stir with wire whisk until well blended. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of the egg shape. (Any remaining gelatin mixture can be poured into a 8- or 9-inch square pan).
• Refrigerate at least 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs.
• Dip bottom of square pan into warm water 15 sec. Cut gelatin into decorative shapes with cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Reserve scraps for snacking. Store leftover eggs, gelatin cutouts and scraps in tightly covered container in refrigerator.

CHOCOLATE CREAM FILLED EASTER EGGS

Steps:

• In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
• Add icing sugar in 3 or 4 batches,stirring well after each addition.
• Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
• Take 1/4 of the mixture, and color it yellow for yolks.
• Form it into 10 to 15 small balls, set aside.
• Make 10 to 15 Larger balls with the remaining mixture.
• Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
• Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
• Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
• Place eggs on tray lined with waxed or parchment paper.
• Put in a cool place until chocolate is firm.
• Decorate if desired.