Homemade Chocolate Easter Eggs Recipe
Homemade Chocolate Easter Eggs Recipe photo by Taste of Home
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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
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 each: 988 calories, 57g fat (23g saturated fat), 26mg cholesterol, 488mg sodium, 121g carbohydrate (105g sugars, 7g fiber), 16g 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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KristiJo User ID: 887218 83643
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..."

Mrs_T User ID: 941931 83642
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."

distractedhomemaker User ID: 5531624 59938
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!"

Bratrattery User ID: 1029483 131837
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."

PatriciaQ User ID: 2691956 77073
Reviewed Feb. 4, 2008

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

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