These colorful Jello Eggs are one of my favorite Easter desserts to make. My beautiful edible treats are made using multiple gelatin flavors combined with creamy yogurt to create bright, striped layers that look just like decorated Easter eggs.
I love making these Jello Mold Eggs because they are not only delicious, but they also make a stunning centerpiece for an Easter dessert table. The bright colors, glossy finish, and fun jiggly texture make these Jello Easter Eggs a huge hit with both kids and adults.
These bright and cheerful Molded Jello Eggs use simple ingredients transformed into something truly special. They are affordable, fun to make, and always get attention because of their beautiful, layered appearance.
If you’re looking for a colorful, make-ahead, kid-approved Easter dessert, these Layered Jello Eggs are guaranteed to become a yearly tradition.
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Ingredients for Jello Eggs
Vegetable Oil
Water, boiling
Raspberry Jello (3 ounces)
Orange Jello (3 ounces)
Lemon Jello (3 ounces)
Grape Jello (3 ounces)
Lime Jello (3 ounces)
Berry Blue Jello (3 ounces)
Plain Vanilla Yogurt
Equipment Needed
Jello Egg Molds
Disposable Dropper Pipettes
How to Make Jello Eggs
Mold Preparation: I like to use dedicated Jello Mold Egg trays for this recipe, but you can also use plastic Easter eggs. If using plastic eggs, make sure one end has a hole large enough to fill. You can enlarge the hole with scissors, if needed.
Oil the Eggs: It is very important to lightly oil the inside of each mold. You can do this by dipping a paper towel into the vegetable oil and thoroughly coat the entire inside surface of the egg, so it releases easily later.
Prepare the First Jello Layer: Combine one box of Jello with ½ cup boiling water and stir until completely dissolved.
Fill the First Layer: Using a disposable dropper pipette, carefully fill each egg mold about 1/11 full. Place the molds in the refrigerator for about 10–15 minutes or until the layer is firm.
Create the Cream Layer: Add 1 tablespoon of plain vanilla yogurt to the remaining prepared Jello and stir very well until fully combined. Carefully add 1/11th of this creamy layer on top of the firm Jello layer using the pipette.
Repeat the Layering Process: Repeat this process with the remaining gelatin flavors, allowing each layer to fully set before adding the next. For the best appearance, the top and bottom layers of your Layered Jello Eggs should be clear Jello without yogurt.
Chill Until Set: Once all layers are complete, refrigerate the eggs for at least 4 hours or overnight for best results.
Unmold the Gelatin Eggs: To remove them by run each mold under hot tap water for about 3–4 seconds. Gently squeeze the mold and the Jello Jiggler Eggs should release. If needed, run under warm water again for a few more seconds.
Use a Pipette to Fill the Egg Molds
Refrigerate Until Eggs are Set. Carefully Un-mold.
Use a Devil Egg Container to Store Them
Tips for Making Perfect Jello Easter Eggs
- Always make sure each layer is fully set before adding the next
- The first and last layers should be clear Jello for the best visual appearance
- Disposable pipettes make layering much easier and cleaner
- Purchasing multiple molds speeds up the process
- Store finished eggs in a deviled egg container for easy transport
- If you have leftover Jello, line a loaf pan with plastic wrap and pour the extra layers to make layered Jello squares
- Refrigerate between every layer for clean stripes
- Let the hot Jello cool slightly before filling to prevent melting previous layers
Frequently Asked Questions About Jello Eggs
These Jello Eggs will last about 3–5 days when stored covered in the refrigerator.
Yes. These are perfect to make the day before your Easter gathering.
The vanilla yogurt creates the pastel colored layers and adds a creamy flavor that balances the fruity gelatin.
Yes. Sour cream works similarly, but vanilla yogurt adds a slightly sweeter flavor that works really well with the fruit Jello.
Simply run the mold under warm water for a few more seconds and gently squeeze again.
What to Serve with Jello Eggs
These Jello Easter Eggs pair perfectly with classic Easter foods like boiled ham, scalloped potatoes, pickled fish, fresh fruit trays, deviled eggs, cupcakes, Easter scomuffie cookies, and sugar cookies. They also work great as part of a kid-friendly dessert table alongside chocolate bunnies and pastel candies.
Jello Eggs Recipe
These colorful Jello Eggs are made by layering multiple flavors of gelatin with creamy vanilla yogurt to create beautiful striped Jello Easter Eggs. This fun, kid-friendly dessert is perfect for Easter gatherings, spring parties, or anytime you want a bright and easy make-ahead treat.
Ingredients
- Vegetable oil – 1 tablespoon
- Water, boiling - 3 cups
- Raspberry Jello – 1 small box (3 ounces)
- Orange Jello – 1 small box (3 ounces)
- Lemon Jello – 1 small box (3 ounces)
- Grape Jello – 1 small box (3 ounces)
- Lime Jello – 1 small box (3 ounces)
- Berry Blue Jello – 1 small box (3 ounces)
- Plain vanilla yogurt – 5 tablespoons
Instructions
- Prepare the Molds - Use Jello egg molds or plastic Easter eggs. If using plastic eggs, make sure one end has a filling hole large enough for pouring. Enlarge carefully with scissors if needed.
- Oil the Molds- Lightly coat the inside of each egg mold with vegetable oil using a paper towel. Make sure the entire interior is covered so the Jello releases easily after setting.
- Prepare the First Layer - Dissolve one box of Jello in ½ cup boiling water, stirring until completely dissolved.
- Fill the First Layer - Using a disposable dropper pipette, fill each egg cavity about 1/11 full. Refrigerate for 10–15 minutes or until firm.
- Make the Cream Layer - Stir 1 tablespoon of plain vanilla yogurt into the remaining prepared Jello until smooth. Carefully add another 1/11 layer on top of the set Jello. Refrigerate until firm.
- Repeat the Layers - Repeat the layering process with the remaining Jello flavors, allowing each layer to fully set before adding the next. For best results, keep the first and final layers clear Jello without yogurt.
- Chill Completely - Refrigerate the filled molds for at least 4 hours or overnight until fully set.
- Unmold the Eggs - Run each mold under hot tap water for 3–4 seconds. Gently squeeze the mold until the Jello eggs release. Repeat briefly if needed.
Notes
• Allow each layer to fully set before adding the next for clean, defined stripes
• Keep the first and final layers clear Jello (no yogurt) for the best appearance
• Use disposable dropper pipettes for easy and precise filling
• Use multiple egg molds to speed up the layering process
• Store finished Jello eggs in a deviled egg container for easy storage and transport
• Pour leftover Jello into a plastic wrap lined loaf pan to create layered Jello squares
• Refrigerate after adding every layer to maintain distinct colors
• Let hot Jello cool slightly before filling molds so it does not melt previous layers
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