Introduction: "What the Devil??" Jello Shot Eggs

Looking for something to spice up your party or maybe punk a friend? Why not do both??

These deviled eggs look innocent enough, but they pack a punch and taste like apple pie!

I'm not much of a drinker and I've never made a jello shot in my life before now, but I stumbled across a recipe idea that was too fantastic to forget. The Homicidal Homemaker (that's really the name her blog, I swear), made jello shots that were dead ringers for deviled eggs.

Inspired by her awesome idea, I tweaked the recipe to make these Apple Cinnamon flavored beauties for a party that had everyone talking.

Step 1: The Bits and Bobs...

First step is to gather everything you will need together. Not only does this save you from scrambling for ingredients with a pot boiling on the stove, it makes sure you have ALL the ingredients you'll need (don't want any nasty surprises later).

The original recipe used Cupcake vodka mixed with sweetened condensed milk to get the white 'egg' coloring. I didn't want to crack open a can for just a few tablespoons of goo, so I used regular milk with an alcohol that tasted great and was already white colored: "Velvet Cinn".

To make about 18-20 'eggs', you will need:


  • 1oz - unflavored gelatin
  • 1 cup - cold milk (whatever percentage you prefer)
  • 1 cup - Velvet Cinn (Cruzen's Horchata & Rum cream)
  • 3-6 Tbs - Apple flavored vodka (depends on how strong you want it)
  • 1 cup - Powdered sugar
  • 1 can - vanilla icing (if you get the Funfetti 'neon yellow' you won't need food coloring)
  • Yellow food coloring
  • Ground cinnamon

Tools (not pictured):

  • Small saucepan
  • Wisk
  • Egg platter (I got mine at the Dollar store)
  • Cooking spray
  • Small bowl
  • Spoon for stirring
  • Small measuring cup
  • Paper towels
  • Ziplock sandwich bag
  • scissors

Step 2: Bloom! Headshot

In the small saucepan, pour the 1 cup of cold milk and sprinkle in the 1oz. packet of gelatin. Whisk them slightly to combine and then let them sit for about 3 minutes to allow the gelatin to bloom.

While you are waiting, you can set up your 'filling station'.

Use the cooking spray on the egg plate and wipe most of the excess off with a paper towel. This is important! The jello will stick to the plastic if you don't! (I lost half a batch because I didn't believe it would make that big of a difference.)

There are nice ceramic and Tupperware egg trays in the world, but mine was thin cheap plastic. I was a little worried, so I put it on a baking sheet covered with foil. You could do perfectly fine without it, but the baking sheet gave my tray extra stability and more room to hold on.

Step 3: Give Us Some Heat!

Turn the stove on to medium heat and whisk the milk mixture frequently until it comes to a rolling boil. Don't be confused if the mix is frothy from the whisk, watch the surface and look for bubbles that are moving on their own.

If the milk starts to boil up too much, simply lift the pan off the burner for a moment until it settles and turn down the heat slightly.

Boil the milk for five to six minutes and then remove the saucepan from the heat.

Step 4: Mix It Real Good!

While the milk is still essentially boiling, pour in the cup of Velvet Cinn and whisk the mix thoroughly.

I keep my bottle of Cinn in the refrigerator, so it was still cold when I mixed it into the milk.

The difference in temperatures didn't cause any complications that I could see.

Step 5: Fill'er Up!

Set your egg tray on a flat surface to keep consistency in liquid levels while filling. Since my stove is a bit wonky, I moved to the kitchen table and used a trivet to keep the saucepan from scorching the wooden top.

To pour the mixture into my egg tray, I used a small 1/4th measuring cup to ladle out the hot liquid.

If you prefer, you can use a small liquid measuring cup with a pour spout (like one from Pyrex or Achor Hocking) - whatever gives you the best control to prevent drips and splashes.

The milk mixture is still scalding hot, so please be very careful!!

Pour any leftover mix in a bowl for snacking later!

Carefully move the filled tray (and any extra bowls) to the refrigerator to allow the jello to set up. The eggs should be firm in 1-2hours.

Step 6: I Scream, You Scream, We All Scream for Icing!

While the 'egg whites' are setting up, you can work on the 'yolks'.

If you already have a trusty icing recipe that you would like to use, by all means experiment with swapping liquid components (like vanilla extract) with the vodka. HOWEVER, experiment far enough in advance that you can see how the icing reacts with the alcohol - you may be surprised and don't want to be in a panic bare minutes before your guests arrive (like me).

The first batch of icing I made looked great for about ten minutes and then it sort of...liquefied and became an oozey yellow smear that was very unappetizing...

Thankfully I had a backup plan (and a second bottle of Apple vodka):

On a previous trip to the store, I had found a can of vanilla icing that was already close to the color I needed: Funfetti "Neon Yellow". (For those not familiar, 'Funfetti' icing cans from Pillsbury come in wild colors and include coordinating sprinkles as a bonus. Since the blue sprinkles would have clashed with my final product, they got tossed into the closet for ice cream later.)

The store-bought icing helped everything stay the right shape with little fuss (just in the nick of time, yay!).

That being said, I still had to make some tweaks to the icing so I could get the apple kick I was looking for:

Adding the Apple vodka straight to the can of icing would have made the texture too loose, so I mixed up a slurry with 1 cup of powdered sugar to 3 tablespoons of vodka to help keep the icing stiff enough to pipe. I also added three drops of yellow food coloring to the mixture to get the proper yolk coloring. If you don't like the color, add additional drops one at a time if necessary.

Combine the vodka slurry and the can of icing, adjusting the mix with tiny amounts of vodka or powdered sugar to tweak the texture to your preference. I say 'tiny' because it is easy to yo-yo back and forth until you have 5 pounds of icing in a mixer and it still isn't where you want it.

Step 7: Bag It!

Since half of this recipe is kind of a waiting game, you will probably not want to keep the icing in a bowl that is far too tempting for 'taste testing' fingers.

Using the spoon you stirred the icing with - shovel the 'yolk' mix into the ziplock sandwich bag. Press as much air as possible out of the bag and seal it closed.

Place the icing in the refrigerator until your 'eggs' are set and you are ready to decorate.

Step 8: Devil Is in the Details...

When you can't stand waiting any longer (hopefully 1-2hrs later) you can whip the egg tray out of the fridge and get to do a little bit of a magic trick.

Because the jello 'egg whites' are rubbery and have formed the exact shape of the mold they were in - they will be held in by suction despite the fact you sprayed the tray with non-stick cooking spray.

Carefully lean the egg tray at an angle upside down over a clean surface (I leaned it back over the foil covered baking sheet). Gently press your thumb against the base of the egg and push it forward slightly to break the suction of the gelatin. The shot should pop right out of the mold into your hand (sorry: couldn't take a picture of the trick since my hands were, well, busy). If you are too rough or press too hard, you can tear the surface of the jello - so go easy.

Place the egg halves on a decorative platter or plate so that they are easy to pick up. If you wish to reuse the egg tray, be sure to leave the eggs offset a bit to prevent them from suctioning back down.

To make the 'yolk's look authentic:

If you have access to piping bags and cake tips, you can get fancy with your 'yolk' decorations - otherwise, you can use the ziplock sandwich bag you stored the icing in as a cheap and disposable alternative:

Take a pair of scissors and cut off a 1/4-1/2 inch corner of the bag to allow the icing to squeeze through. Start with a smaller hole - you can always cut a slightly larger hole if your icing is being stubborn.

Gently squeeze the ziplock bag and wiggle the tip back and forth over the wider part of the egg until you have a nice dollop of 'yolk'. For the final touch, throw a dash of cinnamon across the top to look like the traditional paprika topping.

Step 9: Enjoy Responsibly!

As I said before, I'm not much of a drinker - but everyone seemed to really enjoy these and got a kick out of how 'real' they looked. More than once I had to answer "Where are the jello shots you made?"

The vanilla icing tempered some of the strong Apple vodka, but the combination of the creamy cinnamon horchata and the green apple was still really tasty.

These bite-sized Devils are potent and can sneak up on you, so be sure to limit your guests to what they can handle.

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