Chocolate-Covered Eggs Recipe

Reviewed on Mar. 31, 2013 by marian08

I agree with grandmastouch. I am 73 years old and two weeks ago I found out I have diabetes. I am going crazy trying to figure out what I can and can not eat, however I do know that this site is not for diabetics only. I also know that I can have a little candy now and then(a nurse even told me that). If you can't eat this sort of recipe then don't make it but don't complain that it isn't diabetic friendly. If you have had diabetes for awhile you should know what you can and cannot eat but don't begrudge the people who can eat this. It sounds delicious and I plan on making it and yes even eating a little of it. OMG do you think I might die if I try one or even two or three? Come on people either rate the recipe or don't bother saying a word. Thanks for listening.

Reviewed on Mar. 31, 2013 by elliottstacy88

I had A friend make some with Strawberry and lemon filled they were the best.

Reviewed on Mar. 31, 2013 by dovecanyon

Wow, this has become a debate over diabetic eating habits, rather than a review of the recipe. Goodness people, give it a rest... the label is probably an error. If you are diabetic, don't make it or eat it. If you are not, it is a fun and tasty recipe. Sheesh.

Reviewed on Mar. 30, 2013 by JeannineMarie

oops it does say diabetic friendly, but I still stand by what I had to say. HAPPY EASTER

Reviewed on Mar. 30, 2013 by JeannineMarie

I don't understand what is wrong with everyone. IT DOES NOT SAY DIABETIC FRIENDLY. Even diabetics can have something once in a while that is not "good" for them. A tiny taste once in a while is fine, otherwise they may as well be dead. My entire family has diabetes and a bit here and there does not hurt. Get a life all you complainers.

Reviewed on Mar. 30, 2013 by grandmastouch

I wonder why people think every recipe has to be diabetic friendly? This is not a site solely for diabetics. I have diabetes and am aware of my limitations. So I either don't make the recipe, make it for may family to enjoy, or eat portions accordingly. But I don't begrudge others for making and sharing recipes.

Reviewed on Mar. 30, 2013 by snperch

actually it DOES say Diabetic friendly!

Reviewed on Mar. 30, 2013 by over50

ha ve not tried recipe but will it doesnt say diabetic friendly it says diabetic exchange , i am a diabetic & will try one or two

Reviewed on Mar. 30, 2013 by over50

have not made these eggs it doesnt say diabetic friendly it says diabetic exchange i am diabetic and will try one or two it wont kill me

Reviewed on Mar. 30, 2013 by gran2boyz22@yahoo.com

I make these knowing they were not diet friendly. They were a big hit with my Grandchildren. They didn't eat too many because they aren't allowed to have too many sweets. They will portion these out over several days. Everyone loved them and I got lots of compliments. Thanis for this recipe.

Reviewed on Mar. 30, 2013 by Tinaweana

This chocolate covered egg would hardly kill your diabetic father but yes it's not recommended for us diabetics to spend 30 carbs on crap. I eat about that many carbs a day and use that up on veggies, meat and occasionally a piece of fruit. As with everyone though, moderation is the key.

Reviewed on Mar. 30, 2013 by Pattiannolivia

If I fed this to my diabetic father he would go into a diabetic coma and die.

THIS RECIPE IS NOT, I REPEAT, NOT DIABETIC FRIENDLY.

Marshmallow creme, sugar, and baking chips?! NO!

Reviewed on Mar. 30, 2013 by kathidahl

Will not make this, but liked reading the recipe. I agree with others that a diabetic has little use for these, beautiful as they are and the way I cound 62 grams of carbs is way more than my 2 starches..

Reviewed on Mar. 30, 2013 by dovecanyon

I found making the little eggs, with yolks, fun and relaxing; and allowed myself more than the hour recommended. For the coating I used the white chips and dipped 1/3 of the eggs in the white; then added a bit of blue food color, and dipped 1/3 of the eggs in it; then added a bit of yellow and dipped the last 1/3 of the eggs in the green. I used toothpicks for dipping the eggs. and on the white ones I immediately put a light sprinkle of those tiny multicolored sprinkles, and only decorated a few of the colored ones; leaving some plain to put in my little chocolate-pretzel nests. The toothpicks made it very easy to dip and decorate them. I agree with other posters that this recipe is definitely not diabetic friendly- I imagine that is an error. They are quite sweet as some have said, but delicious; after all, they are supposed to be sweet... they are candy.

Reviewed on Mar. 30, 2013 by sm482

How can this recipe possibly be diabetic friendly? It is LOADED with sugar (marshmallow creme is all sugar) and the sugar content is not even LISTED in the nutrition review! C'mon!

Reviewed on Mar. 30, 2013 by 123golda

Come on now--on what planet is this recipe diabetic friendly?

Reviewed on Mar. 27, 2012 by kaykay11

I wonder how this would be to make one BIG egg?? Any thoughts?

Reviewed on Apr. 25, 2011 by Rsamek

I didn't mind making the eggs, however, they were way too sweet for my liking, and everyone else. I made them for Easter, and five people split one egg. Maybe I made them too big, but from the batch, I made 24 eggs.

Reviewed on Apr. 20, 2011 by cynthiaelliott

I had fun making these eggs. I used my devilled egg trays to shape them, however the eggs ere only half shape not a full egg. I sprayed the trays with vegetable spray and it worked very well. I used 4 tsp shortening with 12 oz of chips but there was still lots of choc left over. Try using less choc with 2 tbsp shortening. The eggs tasted great.

Reviewed on Apr. 20, 2011 by sdtdcd1@aol.com

Crisco in the can is shortening.

Reviewed on Apr. 19, 2011 by anaemerald

Not nearly as difficult as one might think! This is a fun recipe as well as tasty.

Reviewed on Apr. 17, 2011 by salemlady1955

I injoy makeing them for myfriends

Reviewed on Apr. 16, 2011 by Selene K

These eggs are really small and IF I made them again, I would make a little larger. I found when making the yellow centers, if you dipped your hands in water, they were very easy to form. I didn't want to add any more sugar to this already sugar loaded treat. Because they are so small, it was hard to decorate with frosting. They do taste good and look nice. Allow plenty of time to prepare.

Reviewed on Apr. 14, 2011 by Marilyn Rae

Made these today with very tasty results. Only thing I would change is to add about 1/2 cup more of confectioners sugar to the filling mixture. It was quite sticky to work with. I will make them again. Yum!

Reviewed on Apr. 08, 2011 by terrev

For adding to the melted chocolate use the Crisco/shortening for best results for coating candies. Or you may have a mess of curdled looking chocolate to dip them in.

Reviewed on Apr. 04, 2011 by zakons

shortening = vegetable shortening Notes: Crisco is a popular brand. Substitutes: butter (1 cup shortening = 1 cup + 2 tablespoons butter; butter is better tasting than shortening but more expensive and has cholesterol and a higher level of saturated fat; makes cookies less crunchy, bread crusts more crispy) OR margarine (1 cup shortening = 1 cup + 2 tablespoons margarine; margarine is better tasting than shortening, but more expensive; makes cookies less crunchy, bread crusts tougher) OR lard (1 C shortening = 1 C - 2 tablespoons lard; lard has cholesterol and a higher level of saturated fat)

Reviewed on Apr. 04, 2011 by lynnhinkle

I was not sure what "shortening" was; can you help? Is it butter? crisco? or what?

lghinkle@att.net