Almost as important as dying Easter eggs is making Jell-O Eggs. I found the molds for these eggs a few years ago at the local grocery store. If you bought a couple of packages of Jell-O the molds were free. We have been using them ever since. I use the recipe below for the Jell-O Eggs.
The Jell-O Egg mold can be purchased from Kraft here: http://www.kraftcornerstore.com/_e/Molds_Cutters_for_all_Occasions/product/099727/JELL_O_EGG_JIGGLERS.htm the cost is $3.50.
The instructions below describe making two layers of Jell-O in the egg. I have a bunch of molds and make a tone of eggs at a time so I usually make 4 layers of Jell-O in each egg (in the eggs pictured above there are only 3 layers)
Jell-O often goes on sale at Easter time, so if you food storage is lacking in Jell-O pick some up while it is on sale. Yes I know that Jell-O is not a nutrition powerhouse food but I still recommend that people have it in their food storage. It is a fun food with a long shelf life that will brighten your day when you are eating out of your food storage.
1-1/4 cups boiling water (Do not add cold water.)
1 pkg. (6 oz. each) JELL-O Gelatin, any flavor
Pam Cooking Spray
3/4 cup vanilla yogurt
Spray inside of mold with cooking spray. Snap mold together and place on a cookie sheet, or tray. Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold, using 1/2 of the Jell-O. Refrigerate until firm, about 15 minutes.
Meanwhile, mix yogurt with remaining Jell-O, until completely mixed. Remove Jell-O mold from fridge and make carefully pour the next layer of Jell-O. Refrigerate 30 min. or until firm. Tilt mold on slight angle over plate. Using moist fingertips, gently scoop eggs out of mold. Keep refrigerated.