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Original post published May 29th, 2017. Post last updated on May 14th, 2024.
Instead of mustard and mayonnaise, these white chocolate deviled eggs feature creamy white chocolate, orange marmalade, buttercream frosting, and a sugary “paprika” topping. You’ll have fun surprising potluck and picnic guests with this whimsical, lookalike version of traditional devilled eggs.
What Are White Chocolate Deviled Eggs?
I’ve always loved deviled eggs. So much so that I often enjoy a plate of them for breakfast or lunch. (And hey, why not? They’re protein-packed, filling, and easy to prepare.)
I’m also fascinated by foods that look like other foods. (See also: sushi cookies!) So, I put these two favorites together to concoct a tasty treat which resembles an authentic deviled egg, but is most definitely designed for dessert.
Best of all, these white chocolate deviled eggs look so much like the real thing (especially if you use a realistically-sized sililcone egg mold) that your guests might get a surprise if they dive in expecting mustard and paprika, and are greeted by marmalade and buttercream instead.
Tools and Equipment for Making Chocolate Eggs
This white chocolate deviled egg recipe requires a few special tools and ingredients. Before diving in, gather the following:
- Silicone egg mold – As written, this recipe uses an 8-cavity egg mold with realistically-sized (about 2-2 1/2 inches) cavities. For those with more advanced chocolatework skills, you can use tempered chocolate and a polycarbonate mold. See my notes below.
- Disposable piping bags and piping tip set – You’ll need three piping bags: One for the white chocolate, a second for the jam or marmalade, and a third for the buttercream. You’ll also need a large star tip for piping the buttercream.
- Small stepped palette knife – For spreading the white chocolate. A small stepped palette knife will also come in handy when moving the eggs from tray to plate. (You want to handle them as minimally as possible, because your fingertips can cause smudges or even melt the chocolate.)
- Red gel food coloring and yellow gel food coloring – For tinting the “paprika” and the buttercream “deviled egg” filling. As always, Chefmaster is my go-to brand.
- Egg carton or ceramic egg tray – For presenting the finished eggs. An egg carton can also prove helpful when decorating, as it will prevent the eggs from sliding around or tipping over while you pipe.
- Pastry brush – To brush the melted chocolate into the mold. I used a natural bristled brush, about 1-inch wide.
Notes on Tempering
Tempering (heating and cooling melted chocolate to certain temperatures) helps the chocolate to set quickly, with a shiny finish. In addition, tempered chocolate won’t melt when handled, the way untempered chocolate will. But because I wanted to keep this deviled egg recipe as user-friendly as possible, I have not included a tempering step.
For beginners and casual bakers, I recommend making this recipe with melted, untempered chocolate, as described in the recipe below. Just remember that you will need to use the freezer to set the melted chocolate (it will take forever at room temperature!) and you’ll need to store your finished eggs in the fridge.
Alternately, you can substitute white candy melts (candy wafers, confectioner’s coating) for the white chocolate. Candy melts will set quickly, but they’ll lack the superior flavor of real white chocolate.
If you’re comfortable tempering white chocolate, you can certainly do so. If tempering, you’ll need to choose a good-quality white chocolate couverture (such as Callebaut 28%) and opt for a polycarbonate egg mold rather than flexible silicone.
Freezing the Mold
The first time I tested this recipe, I filled the silicone mold and placed it upright in the freezer. The result? Cracked, dented eggs with flat bottoms!
To create smooth, rounded eggs, place the mold face-down on a small tray, then place the tray in the freezer. Using a tray makes it easier to move the mold from place to place, and the upside-down position prevents the eggs from developing flat bottoms.
As mentioned above, you’ll need to freeze the mold if working with untempered chocolate. If tempering, allow the chocolate to set at room temperature. Once finished, you’ll still want to pop the mold in the freezer for a few minutes for easy removal.
Recipe Variations
Since I grew up enjoying Pennsylvania Dutch foods, I’m (obviously!) a fan of pickled red beet eggs. For a fun twist on this recipe, try creating a red beet version, using oil-based food coloring to tint the white chocolate, or substituting pink candy melts for a vibrant, beet-colored treat.
I’ve tested this recipe with both marmalade and apricot jam, but any flavor will work. Lemon, peach, and passion fruit are all good choices with similar yellow-orange color palettes.
If you prefer a flavored buttercream, try adding an extract or oil to match the filling you’ve chosen.
Serving White Chocolate Deviled Eggs
Serve your homemade white chocolate deviled eggs in a (clean, empty) egg carton, a deviled egg carrier, ceramic egg crate, or deviled egg presentation plate. Not only will this presentation fool unsuspecting guests, but it will make for easier transport, and will prevent the eggs from sliding around on a regular plate.
Other “foods that look like other foods: recipes you might enjoy:
Sushi Cookies
Corn Dog Cake Pops
Caramel Apple Lollipops
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
White Chocolate Deviled Eggs
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: 8 eggs 1x
Description
White chocolate deviled eggs filled with jam and piped with buttercream. A creative treat for a potluck dinner or summer picnic.
Ingredients
White chocolate eggs:
300 grams chopped white chocolate (10 1/2 ounces, or 2 1/3 cups)
225 grams apricot jam or orange marmalade (3/4 cup)
Buttercream:
30 grams unsalted butter, softened (2 tablespoons)
200 grams confectioner’s sugar (1 1/2 cups)
30 milliliters whole milk (2 tablespoons), plus more to adjust consistency
1 teaspoon vanilla bean paste
Yellow gel food coloring
To decorate:
1 tablespoon confectioner’s sugar
Red gel food coloring
Instructions
White chocolate eggs:
Melt the chopped white chocolateover a bain marie, or double boiler.
With a pastry brush, brush a thin coat of the melted chocolate into each mold cavity.
Turn the mold upside-down on a small tray. Freeze for for 5 minutes.
Remove mold from freezer, and brush a second layer of chocolate over the first, making sure there are no thin spots in the chocolate. Flip the mold and return to the freezer for 5 minutes.
Repeat the process 1-2 more times, or until there are no thin spots in the chocolate.
Add the jam or marmalade to a piping bag. Pipe jam into the center of each egg, allowing about 1/4 inch of space at the top.Tap the mold gently on the countertop to distribute the jam evenly throughout the shells.
Transfer remaining melted chocolate to a piping bag. Pipe chocoalte on top of the jam, completely covering the top of each egg cavity.
Use a small stepped palette knife to spread the chocolate. Make sure it reaches the edges of each cavity.
Return to the freezer for 15 minutes. While eggs freeze, prepare the buttercream.
Buttercream:
In a large mixing bowl or the bowl of a stand mixer, whip the softened butter on high speed until light and fluffy.
Gradually add the confectioner’s sugar, alternating with the milk and mixing well after each addition. If necessary, add a bit more milk to adjust the consistency. The buttercream should be thick and creamy, yet firm enough to hold its shape when piped.
Mix in the vanilla bean paste and yellow gel food coloring.
Transfer buttercream to a disposable piping bag fitted with a large star tip.
Decoration:
Add 1 tablespoon confectioner’s sugar to a small bowl, along with a few drops of red gel food coloring. Mix with a fork to create the “paprika” topping. Set aside.
Remove egg mold from freezer. Gently peel away the mold, popping the chocolate eggs onto a plate, tray, silicone mat, or sheet of parchment.
With a sharp paring knife, trim away the excess chocolate.
Turn the eggs flat side up. Pipe a generous dollop of buttercream on top of each egg. Sprinkle with “paprika” topping.
Store leftover white chocolate eggs in an airtight container in the refrigerator for up to one week.
- Chilling Time:
- Category: Chocolate
- Method: No Bake
- Cuisine: Sweets