Homemade Chocolate Easter Eggs Recipe
Homemade Chocolate Easter Eggs Recipe photo by Taste of Home

Homemade Chocolate Easter Eggs Recipe

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This recipe is over 35 years old. My home economics teacher in high school had us make the eggs as a class project—and the candies have been a big hit ever since.—Julie Warren, Conyers, Georgia
TOTAL TIME: Prep: 40 min. + chilling
MAKES:10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 10 servings


  • 2 packages (3.4 ounces each) cook-and-serve pudding mix
  • 1/2 cup butter, melted
  • 1/2 cup milk
  • 5 to 6 cups confectioners' sugar
  • 2 cups peanut butter
  • 4 cups (24 ounces) semisweet chocolate chips
  • 2 teaspoons shortening
  • Assorted decorating icings and cake decorator candy flowers

Nutritional Facts

1 serving (1 each) equals 988 calories, 57 g fat (23 g saturated fat), 26 mg cholesterol, 488 mg sodium, 121 g carbohydrate, 7 g fiber, 16 g protein.


  1. In a large saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sugar and peanut butter. Cool slightly.
  2. Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set.
  3. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper to set. Decorate with icings and candies as desired. Store in an airtight container. Yield: 10 eggs.
Originally published as Chocolate Easter Eggs in Country Woman March/April 2002, p36

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Reviewed Apr. 22, 2011

"We've made these yearly - quite the tradition. But, we know they're incredibly unhealthy. What works for us? We slice them and serve them that way and we freeze the eggs - works great! Everyone gets satisfied with just a little bit because they're so sweet. Very easy recipe and the kids help each time..."

Reviewed Apr. 12, 2011

"We actually liked these quite a lot. I only made half the recipe, and it was plenty. I did make them quite a bit smaller, more like tablespoon size.

For those questioning the flavor of pudding, the original recipe from Country Woman specified chocolate or butterscotch pudding -- and note that it is the cook and serve type. I think instant pudding would be too sweet, and sugar-free pudding probably wouldn't work at all, so you will want to be sure you buy the right kind.
I am planning to make these again this year, along with a peanut butter egg recipe from this same site."

Reviewed Jan. 3, 2011

"Doesn't even specify what kind of pudding to use! we had to guess and it wasn't good at all!"

Reviewed Jan. 22, 2009

"We tried making these. Good idea, but the filling wasn't very good at all. Very sweet. We only used tablespoons of filling rather than 1/2 cup and they were too rich to finish, I can't imagine making them that big."

Reviewed Feb. 4, 2008

"Does this really have 988 calories and 121 carbs per egg?"

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