Pudding Easter Eggs




Ever get tired of too much sickeningly-sweet Easter candy, so much that you couldn't possibly take another bite? Here's a great way to make homemade Easter Eggs in a variety of flavors, and small enough to be enjoyable. I make these every year for family and friends, filling recycled chocolate boxes with them, and these little eggs are always a hit. Have fun making your own variation and sharing them!

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Step 1: Ingredients

What you'll need:

 - 1 package of instant pudding mix, flavor of choice
 - 1/3 c. boiling water
 - 1/3 c. margarine
 - 3 c. icing sugar
 - 8 oz. chocolate chips (or dark, or white)
 - optional food coloring if using vanilla pudding

This recipe makes approx. 36 1-inch Easter eggs.

Step 2: Making the Dough

In a medium bowl, stir together the pudding mix, boiling water and margarine until smooth. Stir in 1 cup of icing sugar at a time, first with a spoon and then using your hands until the mixture forms a smooth ball of dough.

If you are using vanilla pudding, and want to color your eggs, now is the time to do it. Divide the dough into smaller balls and add a few drops of liquid food coloring to each bowl. Knead in the color by hand until the desired hue is reached.

Step 3: Rolling the Easter Eggs

Using a teaspoon, divide dough into small balls - you should get about 36 from one batch of dough. Roll the balls into egg shapes and place onto an aluminum foil-lined baking sheet.

Place the eggs in the fridge until firm. This step is crucial, as room temperature eggs will MELT when dipped in melted chocolate! The best thing to do is make the eggs one day, refrigerate them overnight, and dip them the following day, but if you are pressed for time, a few hours in the fridge or 30 minutes in the freezer also work.

Step 4: Preparing the Chocolate

Measure out 8 ounces of chocolate chips into a microwave-safe bowl. Microwave the chocolate for 30-second intervals, stirring in between each, until chocolate is melted and smooth.

Step 5: Dipping the Eggs

Once the chocolate is ready, remove the tray of eggs from the fridge and commence to coat. Start by dropping one egg at a time into the melted chocolate. Using a long fondue fork, carefully turn the egg over to coat the second side. Carefully lift the egg from the chocolate by placing the fork underneath the egg, allowing any excess chocolate to drip back into the bowl.  Transfer the dipped egg to a foil-lined baking sheet  by sliding it off the fondue fork with the help of a toothpick or brochette stick. This will keep the top of the egg looking smooth. You can use the toothpick to add a design, such as a swirl, to the top of each egg at this point, or add decorations or sprinkles while the chocolate is still melty.

Repeat the process of dipping the eggs in the melted chocolate until all the eggs are coated. Return the eggs to the fridge and chill until the chocolate is set.

Step 6: Finished!

There you have it, 3 dozen bite-sized Easter eggs to enjoy with family and friends. And you didn't even have to hunt for them. Find a pretty box to present them in or drop them into a grass-filled basket with a bunny.

Happy Easter, everyone.

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    21 Discussions


    8 years ago on Introduction

    Does it have to be margarine? I never keep any on hand but always have butter available.

    Icing sugar = ground sugar or icing sugar = ground sugar + cornflour?

    6 replies

    Reply 8 years ago on Introduction

    margarine is cheaper being about $1.00/ pound vs nearly $4.00 / pound for butter.
    also, the butterfat in the butter may shorten the eggs shelf life (if they last that long)


    Reply 8 years ago on Introduction

    Icing sugar is what confectioner's sugar is called in British Commonwealth countries.


    Reply 8 years ago on Introduction

    I've always made them with margarine only because that what the original recipe called for. I would assume you could make it with butter, I don't see why it would not work. I admit I am like you and only ever have butte in the house - I actually go out and buy the margarine just to make these Easter Eggs!

    Icing sugar = confectioner's sugar = ground sugar; since you are using the sugar right away, you probably won't need the cornflour to prevent it from sticking.

    Hope this helps!


    Reply 8 years ago on Introduction

    OK. Need to get a Canadian friend to ship me icing sugar then. In the US confectioner's sugar or 10X sugar is ground sugar with cornflour. (Gah. Mixing my English and english. I've lived with my Brit too long.)


    Reply 8 years ago on Step 6

    Don't forget to post a a photo of your results! I'd love to see how you put them together!


    Reply 8 years ago on Introduction

    For sure you could add coconut to the mix! I would be wary about adding the sweetened kind, though, as you might get a serious sugar rush from the resulting eggs! Go for the flaked coconut, adding it to the mix BEFORE the powdered sugar so the coconut get mixed in well. Then just follow the rest of the rest as is.

    Good idea, too!


    8 years ago on Introduction

    That's pretty cool. I'm gonna have to try to make some of these. Since you can 'mold' these into egg shapes could you put this filling in candy molds or something? (ie. would it stay together lol)


    8 years ago on Step 6

    You could also do multiple flavors for an egg white and yoke effect.

    This really make my mind work. Thank you.

    1 reply

    Reply 8 years ago on Introduction

    I recommend, if what you're going for is the yellow yolk/white combo, tinting 1/3 of your vanilla filling with yellow food coloring, rolling it into small balls, then wrapping each yolk ball in twice as much white. You could do the same with a chocolate yolk in a vanilla white, or use white chocolate pudding as the egg white...Or maybe try making the yolk dough from pistachio pudding, and you've got yourself green eggs, all you need is the ham!