Jell-O 'Deviled' Eggs

There's always room for Jell-O!! Jiggler gelatin is molded in egg molds, refrigerated until set, sliced in half lengthwise, then filled with cream cheese filling.

Jell-O 'Deviled' Eggs

Photo by Diane V.

  • Prep Time


  • Total Time


  • Servings



  • 3 oz. packages of Jell-O gelatin

  • (bright colors like yellow, bright blue, orange, green, and red recommended)

  • Boiling water (¾ cup for each 3 oz pkg gelatin)

  • Cream Cheese Filling (makes about 24 eggs):

  • 1

    (8 oz) package cream cheese

  • ½

    cup sugar

  • ¾

    cup Cool Whip (thawed


In separate small bowls, empty a 3-oz package of gelatin powder. Pour 3/4 cup boiling water in each of the bowls and whisk until thoroughly combined. Set aside to cool slightly. Lightly coat egg molds with cooking spray. (I sprayed a little onto a paper plate then dipped my finger in it and applied to the molds). Fill egg molds with the liquid Jell-O. Refrigerate overnight. Carefully open the egg molds and remove the eggs. Using a chef's knife and one continuous movement, slice the eggs in half lengthwise. Place on a serving plate. Using a melon baller, scoop a small amount of the Jell-O from the larger end of the egg halves. For the cream cheese filling: Beat the cream cheese and sugar together with a mixer until smooth and creamy. Fold in the Cool Whip with a spatula. Transfer mixture to a ziptop plastic bag and cut off one corner to pipe the filling into the egg indentions. Keep refrigerated.


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