Easter is just around the corner, and while you may be looking forward to the usual sweets and savory eats that come along with the holiday, why not put a delightful twist on two of those classics? I’m taking two of my favorite Easter eats, Sugar Panoramic Eggs, and Deviled Eggs, and I’m making a sort of hybrid, what I’m calling Sugar Deviled Easter Eggs. This rich and colorful treat will add a creative touch to your Easter holiday spread. Eat them as a treat or use them as decorations.
PANORAMIC EGGS: You probably know about the whimsical charm of sugar panoramic Easter eggs: a large decorated egg made from sugar and colorful icing. A hole is cut into the egg to reveal a little scene inside, usually made of vibrant icing constructed grass, with a cute little animal surrounded by tiny Easter eggs.
DEVILED-EGGS: And who hasn’t tried a deviled egg? They're tangy, easy to make, and they look great displayed on the dinner table. Deviled eggs are a savory appetizer usually made from hard-boiled chicken eggs that are stuffed with spices and sauces. The English word ‘devil’ refers to zest and spice (mustard and pepper) that are added. This appetizer was enjoyed back to the Ancient Romans. These days deviled eggs are most commonly made with mayonnaise, mustard, pickle relish, salt, pepper, and paprika. It was in 1896 America when the first known recipe that called for the use of mayonnaise as an ingredient in deviled eggs was mentioned in an American cookbook named The Boston Cooking School Cook Book by Fannie Farmer.
A VINTAGE CHILDREN’S EASTER PICTURE BOOK: This recipe is also inspired by a book I remember from my childhood, although it is much older, called "The Country Bunny and The Little Golden Shoes.” It is a picture book written in 1939. The author's mother made it up, and he later turned it into a book that is regarded today as feminist and a story about going after your hopes and dreams. It is the story of Cottontail, a small, brown mother bunny with 21 baby bunnies, who dreams of becoming an Easter Bunny. As a little girl, I loved the art, and I was mesmerized by the hall full of Easter Eggs, and the very special egg mother Cottontail had to deliver to a little sick boy at the top of a snowy mountain.
EGGS AT EASTER: The symbolism of eggs was originally associated with pagan festivals that celebrated the coming of spring, fertility, rebirth, and renewal. Easter originated as a pagan holiday, named after a Spring Goddess, Ēostre. Celebrations were held to honor the arrival of spring, leaving winter behind, and returning to life in nature. Eggs were symbolic of those things and incorporated into these celebrations. This holiday of rebirth was later used by early Christians to win over converts. The story of the rebirth of spring was applied to the story of the resurrection of Jesus.
NUTRITIONAL INFORMATION: The nutritional content of the Sugar Deviled Easter Eggs will vary based on the specific ingredients used and the portion size consumed. However, as a general guideline, each egg may contain 150-200 calories, primarily from sugar and buttercream frosting. It is important to note that this treat is high in sugar and may not be suitable for individuals with dietary restrictions or those monitoring their sugar intake.
STORAGE AND SERVING SUGGESTIONS: Once prepared, the Sugar Deviled Easter Eggs can be stored in an airtight container at room temperature for up to 1 week. If refrigerated they can last about a month. To maintain freshness, avoid exposure to direct sunlight or high temperatures. I suggest keeping your servings to a single egg. As I mentioned above, you can also use them purely for decoration. These eggs make a delightful addition to Easter celebrations and can be served as a whimsical treat or used as decorative accents on dessert tables or Easter baskets.
Disclaimer: This post contains some affiliate links. If you purchase any items through my links I may make a small commission at no cost to you.
Sugar Devils (Sugar Deviled-Eggs)
Ingredients:
- 2 cups granulated sugar
- 2 tablespoons water or egg whites (I prefer using water for a whiter finish and a softer egg. Egg whites will create a slightly stronger candy, which is good if you want to use them for decoration.)
- 1 Plastic Easter egg mold (ideally one that opens long way)
- Cardboard, parchment paper, or silicone mat
Instructions:
1. In a bowl, mix together the granulated sugar and water (or egg whites) until you achieve a lightly damp and sand-like consistency. You’ll be able to squeeze the sugar into a ball, and it will hold the shape.
2. Fill the plastic egg mold with the sugar mixture, pressing gently to pack it in. Use a flat edge, like the back of a knife, to smooth out the top. Then, place the mold flat side down on cardboard, parchment paper, or a silicone mat on a baking tray.
3. Carefully separate the sugar from the plastic egg molds, ensuring the egg shape remains intact. Tap the rounded side, and gently squeeze the egg mold to help release the sugar. Repeat until you've used up all the sugar or made the desired number of eggs. If you don't have a long egg mold, and have the standard ones that open the center, use the bottom half to create your egg molds. If you're concerned about the molds rolling, you can gently cut a flat surface on the bottom of your molded sugar at this stage.
4. Preheat your oven to 150 degrees Fahrenheit (65 degrees Celsius). Place the tray of sugar eggs in the oven and bake for 15 minutes.
5. Once baked for 15 minutes, remove the sugar eggs from the oven. The eggs will have developed a hard outer layer, but the center will still be fairly soft. The egg will continue to harden, so don't wait. With a small spoon, gently scoop out a hole in the flat side of each egg. Position the hole slightly lower than the center, resembling a hard-boiled egg white waiting to be filled. You can save the extra sugar for making more sugar eggs or your other cooking needs.
Buttercream Frosting Recipe:
This recipe will make extra frosting.
Ingredients:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1-2 tablespoons milk or cream
- Yellow food coloring (or food coloring of your choice)
Instructions:
1. In a mixing bowl, beat the softened butter until creamy and smooth. TIP: If you need to soften butter quickly, shred it in a cheese grater.
2. Gradually add the powdered sugar, beating well after each addition until fully incorporated.
3. Add milk or cream, one tablespoon at a time, until the desired consistency is reached.
4. Stir in yellow food coloring until you achieve the desired shade of yellow for your "yolk" filling.
Assemble Your Sugar Deviled Easter Eggs:
Fill each sugar egg with the prepared buttercream frosting, using a piping bag or spoon to create the "yolk" filling. If you don't have a piping bag you can use a plastic sandwich bag, and cut a hole in one of the corners.
TIP: Place your piping bag into a tall water glass and stretch the edges over the sides to easily spoon in your frosting.
To add a festive touch, sprinkle colored sugar on top of each egg, or get creative and use colored sugar to make the eggs themselves. Just be mindful of mixing colors to avoid ending up with a brown hue.
You can make your own colorful sugar with regular granulated sugar and a little food coloring.
These Sugar Deviled Easter Eggs are not only adorable but also a delightful treat to share with friends and family during the Easter holiday. Whether you're reminiscing about childhood memories or creating new ones, these sweet surprises are sure to be a conversation starter and bring joy and laughter to your Easter celebration.