Sweet Deviled Eggs made with purple colored condensed milk jello and topped with sweet and creamy yellow lemon buttercream and red sprinkles.
I am so obsessed with deviled eggs that I juts had to make some Sweet Deviled Eggs in my favorite purple color! You know what was the biggest surprise to me when I moved to US? Well, apparently spring doesn’t start on March 1st! In Eastern Europe we look at the seasons a little differently, basically in quarters, spring starts on March 1st and ends on May 31st. It may be cold as hell on March 1st, but the moment I open my eyes and see what day it is, I already feel warmer because in my mind its spring.
Regardless of when you start spring, I think that we are all on the same page waiting for it, so pastel colored foods is what I crave. They are so beautiful and so fun to eat, thats why I decided to make these Sweet Deviled Eggs in my favorite purple color.
Ok, so these Sweet Deviled Eggs are NOT made from real eggs, as you probably noticed, they are made from condensed milk, so yes, that’s purple condensed milk jello. They have the most amazing creamy texture and they are so easy to make, mix, pour and refrigerate! These Sweet Deviled Eggs would be such a fun project to do with kids, you can make them in your favorite color!
The Sweet Deviled Eggs are topped with a creamy lemon buttercream and a few red sprinkles, that I hoped would look like paprika 🙂 The combination of sweet condensed milk and lemon buttercream is fabulous, such a perfect and easy dessert.
This is what I used (affiliate links, you don’t pay extra, I just earn a small commission):
- 1 can sweetened condensed milk
- 2 envelopes Plain Knox gelatin
- ½ cup cold water
- 1 cup boiling water
- purple gel food coloring
- 1 stick / 113 grams butter, room temperature
- 3 cups confectioner's sugar
- 2 tablespoons fresh lemon juice
- yellow gel food coloring
- In a small bowl, pour ½ cup of cold water and add in 2 envelopes of plain gelatin, stir to dissolve. Pour sweetened condensed milk into a medium-sized mixing bowl, add 1 cup of boiling water and the purple food coloring gel (few drops at a time until you achieve desired color) whisk by hand until well combined.
- Pour dissolved gelatin mixture into the condensed milk mixture, and whisk until combined. Using a spoon discard any foam and pour mixture into silicone molds.
- Place in the fridge for 40 minutes to one hour, until set.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add sugar, lemon juice and gel food coloring; mix until light and fluffy. If the mixture is too thick add 1 tablespoon of milk.
- Once the jello has fully settled, remove from silicone molds, place on a serving plate and pipe buttercream on top of eggs and garnish with sprinkles avoiding jello area as the sprinkles will melt.
- Serve immediately or refrigerate. The jello can be kept in the fridge for 3-4 days, same for the buttercream.
- Store buttercream in an airtight container in the fridge, before using, let it come to room temperature, and whip for 1-2 minutes.