Print Recipe

DIY Filled Easter Eggs

Prep Time15 mins
Total Time15 mins
Servings: 12
Author: Swah


  • Pack of 12 medium chocolate easter eggs

Peanut Butter Egg

  • 1/2 cup peanut butter
  • 1/4 cup icing sugar
  • Dash of flavourless oil if needed

Cream Egg

  • 150 g cream cheese room temperature
  • 1/4 cup icing sugar
  • Lemon curd

Oreo Egg

  • 50 ml thickened cream
  • 50 g white chocolate
  • 6 Oreo biscuits crushed


  • Cut the tops off the chocolate Easter eggs using a sharp knife.

Peanut Butter Egg

  • Melt the peanut butter in the microwave on medium until smooth.
  • Stir in the sifted icing sugar until combined. If the mixture is too thick (e.g. if you use a natural peanut butter which is drier) then add a few drops of oil until smooth.
  • Pour the PB mixture into the eggs and return to the fridge until set.

Cream Egg

  • Beat the cream cheese and icing sugar mixture together until smooth, and fill each egg with the cheesecake mixture.
  • Transfer approximately 1/4 cup of lemon curd to a resealable plastic bag, snip the corner off and pipe dollops of curd into the centre of each egg to resemble a yolk.

Oreo Egg

  • Heat the cream in the microwave until hot, add white chocolate and stand until melted (5 minutes). Transfer the mixture to the fridge and allow to cool down to room temperature,
  • Stir through the crushed Oreos and then fill each egg with the cookies and cream mixture.


Each recipe makes 4 filled Easter Eggs - 12 in total