Egg Jigglers Tulip Bouquet Party Cake Recipes

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JELL-O EGG JIGGLERS



JELL-O Egg JIGGLERS image

Don't put all of these JJELL-O Egg JIGGLERS in one basket! You'll want to share these deliciously colorful and fun JELL-O Egg JIGGLERS for Easter or your next event. Try out with various colors and enjoy the fun in making these, eating them or decorating with them!

Provided by My Food and Family

Categories     Recipes

Time 3h10m

Yield 12 servings, 1/2 egg each

Number Of Ingredients 3

1 box JELL-O EGG JIGGLERS Egg Mold
1-1/2 cups boiling water (Do not add cold water.)
1 pkg. (6 oz.) JELL-O Gelatin, any flavor

Steps:

  • Spray insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
  • Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)
  • Refrigerate 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. Keep refrigerated.

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

EASY PICKLED EGGS



Easy Pickled Eggs image

Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way.

Provided by Robin

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P1DT12m

Yield 24

Number Of Ingredients 3

12 eggs
1 (15 ounce) can pickled beets
¼ cup sliced red onion

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, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
  • Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 3.2 g, Cholesterol 93 mg, Fat 2.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 81.3 mg, Sugar 0.3 g

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