Deviled Egg Jello Shots!

Well, I think I’ve done it. This may be my master jello shot creation, and I may have to hang up the apron and quit while I’m ahead. I present to you my masterpiece – the deviled egg jello shot!! Now, I know you probably have so many questions, and I’m here to answer all of them. YES, this is actually a totally sweet jello shot and not a savory one. YES, it actually tastes delicious! And YES, your brain will be completely confused as you eat it!!

I actually thought of this idea this winter for some reason (maybe dreaming of summer picnics and deviled eggs I guess), and I couldn’t wait for summer season to finally get here so I could bring the dream to life! This may be the most fun I’ve ever had making novelty food, and I think you’ll love it too…

Deviled Egg Jello Shots, makes 12 half egg servings

1/2 cup white chocolate Godiva liqueur
½ cup cake-flavored vodka
1 cup heavy cream
2 packets of unflavored gelatin
box of instant custard or pudding (like lemon or banana pudding so it’s yellow)
cinnamon
silicone egg mold (you’ll want two unless you want to make a half batch at a time)

Heat your vanilla vodka over medium heat (don’t let it boil!). Slowly stir in your gelatin packets until they are dissolved. You may have to give them a minute to fully melt in the warm liquid. Pour the vodka and gelatin into a bowl, and then stir in your cream and white chocolate liqueur.

Lightly oil your silicon mold and place it on a tray or plate so you can move it easily when full. Pour your liquid into each mold and place your mold in the fridge to set (about 4 hours).

While the eggs set, make the pudding with a little less liquid than it indicates so that the filling is thicker than usual and will keep its shape. Refrigerate until cool and somewhat firm.

Once the eggs have set, use a spoon or melon baller to scoop out the middle where the egg yolk would normally be. (I used a small cookie cutter to make the circle and then scooped it out with a grapefruit spoon – HA!)

Spoon some pudding into a pastry bag and use a star tip at the end to make the classic deviled egg filling shape. Fill each egg cavity with the pudding and sprinkle with cinnamon on top to recreate the look of paprika. Keep in the fridge if not serving right away or serve to your guests immediately!

I made these again and took them to surprise some friends on the 4^th of July, and they loved them! We were laughing so hard because they are just too cute and the whole idea is too ridiculous not to love. The other best thing about these is that the set jello feels just like a real hard boiled egg in your hands, so it’s such a confusing fun surprise to your brain once you bite into the egg! The egg will mostly taste like the pudding flavor you choose since the egg base is mostly a sweet vanilla flavor. I think I’ll try the banana cream pie flavor next time! If you have been trying to find the perfect summer picnic party treat, I think this is egg-actly what you are looking for! xo. Laura

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Yield 12 shots

Ingredients

1x2x3x

• ▢ ½ cup white chocolate Godiva liqueur
• ▢ ½ cup cake-flavored vodka
• ▢ 1 cup heavy cream
• ▢ 2 packets of unflavored gelatin
• ▢ box of instant custard or pudding (like lemon or banana pudding so it’s yellow)
• ▢ cinnamon
• ▢ silicone egg mold (you’ll want two unless you want to make a half batch at a time)

Instructions

• Heat your vanilla vodka over medium heat (don’t let it boil!). Slowly stir in your gelatin packets until they are dissolved. You may have to give them a minute to fully melt in the warm liquid. Pour the vodka and gelatin into a bowl, and then stir in your cream and white chocolate liqueur.
• Lightly oil your silicon mold and place it on a tray or plate so you can move it easily when full. Pour your liquid into each mold and place your mold in the fridge to set (about 4 hours).
• While the eggs set, make the pudding with a little less liquid than it indicates so that the filling is thicker than usual and will keep its shape. Refrigerate until cool and somewhat firm.
• Once the eggs have set, use a spoon or melon baller to scoop out the middle where the egg yolk would normally be. (I used a small cookie cutter to make the circle and then scooped it out with a grapefruit spoon – HA!)
• Spoon some pudding into a pastry bag and use a star tip at the end to make the classic deviled egg filling shape. Fill each egg cavity with the pudding and sprinkle with cinnamon on top to recreate the look of paprika. Keep in the fridge if not serving right away or serve to your guests immediately!