Chocolate Covered Eggs

Chocolate Covered Eggs

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Prep: Bake: Yield:
40 Min. 0 Min. 30 Eggs
Prep: 40 Min. Bake: 0 Min. Yield: 30 Eggs


1/2 cup unsalted butter, room temperature

1 tsp kosher salt

14 oz can of Eagle Brand® Sweetened Condensed Milk

1 tsp vanilla extract

2 lbs powdered sugar

1 1/2 lb semi-sweet chocolate, melted.

Decorative sprinkles


Cream butter and salt until fully combined.

Pour in entire contents of sweetened condensed milk and vanilla extract.

Slowly pour in the powdered sugar while beating slowly until it comes together.

Use an ice cream scoop to gather one egg at a time and shape into an egg shape. Place each egg onto a baking sheet lined with parchment paper.

Cover the eggs with plastic wrap and place into the refrigerator for 4 hours to firm up.

Melt semi-sweet chocolate in a bowl over a saucepan with 1 cup of boiling water. Keep stirring the chocolate until fully melted.

Dip each egg into the melted chocolate and place each chocolate egg onto the baking sheet and decorate with sprinkles.

Keep the eggs in the refrigerator and enjoy when you are craving a chocolate egg!

Recipe by Taylor Golub @TaylorGolub