Cakespy: Cadbury Creme Deviled Eggs Recipe

By
Jessie Oleson Moore
Jessie Moore is a contributing writer at Serious Eats.
Jessie Oleson Moore
Jessie Oleson Moore is a freelance writer, illustrator, and founder of the award-winning website CakeSpy.com. She has published seven books, including CakeSpy Presents Sweet Treats for a Sugar-Filled Life (2011), The Secret Lives of Baked Goods (2013), and Baking with Steel: The Revolution New Approach to Perfect Pizza, Bread, and More (2017).
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Updated August 30, 2018
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Photographs and original illustrations: Cakespy

Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.

It's the most wonderful time of year, when Cadbury Creme Eggs proliferate in food and drug stores, like sweet little sugarbombs just waiting to be hatched in your mouth.

Last year, I employed these sweet treats to create a masterpiece called Cadbury Creme Eggs Benedict.This year, here's another classic (savory) egg dish reinterpreted in sweet form using these fondant-filled nuggets of joy: Cadbury Creme Deviled Eggs. Extremely easy to make and very sweet to eat, these are a sure-fire way to kick off Easter Candy season in style.

Note: To ensure that your "yolks" aren't runny, chill your Creme Eggs for about an hour before slicing them in half. This will ensure that the filling doesn't run all over.

Recipe Details

Cakespy: Cadbury Creme Deviled Eggs Recipe

Active 10 mins
Total 10 mins
Serves 8 servings

Ingredients

  • 4 Cadbury Creme Eggs, chilled for 1 hour
  • 1/2 cup vanilla buttercream, colored yellow with food coloring
  • red sprinkles, to garnish

Directions

  1. Unwrap your first Cadbury Creme Egg. Give it a long, hard look and ask if it is ready to meet its destiny.

  2. Using your very sharp knife, gently slice the egg in half lengthwise, following the seam that keeps the two egg halves together. The egg should separate into two separate halves fairly easily; each will have a dollop of fondant inside. Leave the fondant inside of the egg halves.

  3. Using a pastry bag fitted with a star tip, pipe yellow buttercream in a spiral so that it covers the entire exposed inside of each egg half (directly on top of the fondant). You'll use about 1-2 teaspoons' worth of frosting per egg.

  4. Garnish with red sprinkles to mimic the look of paprika.

  5. Repeat with the remaining egg halves.

Special equipment

Pastry bag fitted with a star tip, a sharp knife

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