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Aspic Jelly Eggs with Ham, Sweetcorn and Sweet Pepper

© 2022 |

© 2022 |

Aspic is a clear, savory jelly, traditionally made with a clarified meat / fish broth, sometimes with added gelatine, flavoured with spices, herbs, peppercorns and vegetables. It is rich in amino acids and minerals. This colourful, fun and make-ahead aspic jelly appetizer looks great on a festive holiday table at Easter, Christmas or any brunch buffet. These aspic jelly eggs are made of homemade beef broth, ham, bell peppers and sweetcorn and not only look appetizing, they also taste super delicious.

  • 10 Large eggs
  • 5 tsp Powdered gelatin
  • 400 ml Homemade beef (or chicken) broth
  • 120 g Ham, cut into small cubes
  • 1 Small bell pepper, cut into small cubes
  • Some parsley or cilantro, chopped
  • 4 tbsp Sweetcorn
  1. Prick the round side of the raw eggs with a needle and make a small opening. Let the egg flow out of the shell and rinse the inside of the shell well. Use the eggs to make omelette, cakes or brioche.
  2. Whisk the powdered gelatin in 150 ml beef broth in a small saucepan. Set aside for 15 minutes or until spongy. Warm the gelatin in the saucepan over low heat until dissolved. Then stir in the remaining 250 ml broth.
  3. Cut the peppers and ham into small cubes. Roughly chop the parsley.
  4. Put some ham, parsley, peppers and sweetcorn in each egg shell. Don't fill the shell too full so that there is still room for the broth. Carefully pour the broth into the egg shells. Shake gently to mix the ingredients.
  5. Place the filled eggshells in an egg carton with the hole facing up. Chill the jelly eggs in the fridge for at least 3-4 hours. Peel the aspic jelly eggs and enjoy!

© 2022 |

© 2022 |

© 2022 |


DEZMOND 16/3/23 23:16

They look so gorgeous and those lil chicken holders are the sweetest thing ever!

Lola Martínez 16/3/23 23:20

No he visto nunca unos huevos tan curiosos como estos. Son muy bonitos y seguro que están buenísimos.
Un beso

Tom 16/3/23 23:27

...lovely Easter treat.

roentare 16/3/23 23:33

These eggs look so colourful and beautiful

Roz | La Bella Vita Cucina 17/3/23 01:07

Angie, I'm simply speechless. You are simply the most talented chef/cook that i have ever had the pleasure of learning and being inspired from. These lovely eggs just take the cake . . . .so absolutely perfect for the season. When retired someday I hope to open up more time to practice your delightful recipes! Thank you for your continual inspiration that you have given me over the (many) years. xoxo,

My name is Erika. 17/3/23 01:33

I've always wondered about aspic as I've never eaten it, but these eggs are so pretty. They look so cute in those little chicken cups too. hugs-Erika

J.P. Alexander 17/3/23 02:11

Se ven diferentes, Gracias por la receta. Te mando un beso.

Sherry's Pickings 17/3/23 02:23

wow how pretty do these look angie! Just delightful.

Margaret D 17/3/23 03:43

They look wonderful and I bet delicious

Anonymous 17/3/23 04:42

Judee from Gluten Free A-Z Blog: What a great dish for Easter. Love the presentation in the egg container.

Nancy Chan 17/3/23 09:04

The Aspic jelly eggs with ham sweetcorn in the chicken holders look so cute. Wish I could taste one. Lol.

Federica Simoni 17/3/23 10:50

wow ma che belli😍😍😍😍

2pots2cook 17/3/23 11:12

Adorable! Every kid will enjoy these at Easter table! Soooo beautiful, Angie!

speedy70 17/3/23 11:27

Una vera meraviglia, ci proverò, grazie!!!!

Rainbow Evening 17/3/23 11:44

look pretty and appealing...
love sweet pepper.

Liz That Skinny Chick Can Bake 17/3/23 12:59

Wow, these are gorgeous, Angie!! They'd be the star of an Easter menu!!!

DeniseinVA 17/3/23 13:35

I am always impressed with your presentations Angie, and how very clever and creative this is. All the broken egg shells around are fun too but on top of everything, the recipe looks delicious. Thank you!


Hola Angie. Precioso y rico aperitivo con una presentación excelente. Besos y gracias por compartir 😘

Maria Grazia Ferrarazzo Maineri 17/3/23 16:26

A perfect recipe for Spring menu. Thank you, Angie!

David 17/3/23 17:26

Angie, Very colorful and clever! I haven't had anything with aspic in many years. Take Care, Big Daddy Dave

Bill 17/3/23 18:20

Very colourful and I bet they are tasty.

Cooking Julia 18/3/23 00:03

I love the idea so much! It's super for Easter.

Grace 18/3/23 06:24

Se aprecia genial y delicioso!
Gracias Angie!
It looks great and delicious!
Thanks Angie!

Veronica Lee 18/3/23 08:42

The eggs look so colorful and pretty.
You really are a wizard in the kitchen!

Neil 18/3/23 08:59

So very cute Angie. And a perfect Easter addition. You're far more creative than me in the kitchen!

Anonymous 18/3/23 11:44

Angie, this is such a unique and colorful appetizer. How long does it take to prepare? Bernadette, New Classic Recipe

eileeninmd 18/3/23 13:00

Hello Angie,
The eggs look so colorful and pretty sitting in their little chicken holders.
Thanks for sharing. Have a happy weekend!

Laura. M 18/3/23 16:01

Unos huevos muy originales y ricos.
Buen fin de semana.
Un abrazo.

savorthebest 18/3/23 16:51

These are so pretty and colorful. They are perfect for Easter.

Mbul Kecil 19/3/23 10:43

looks're so talented and creative Angie. I like their shape and ingredient ^^

Raymund 21/3/23 21:37

Thanks for sharing this interesting recipe for aspic jelly eggs! I never would have thought to use eggs as a vessel for savory jelly, but it sounds like a fun and unique appetizer to serve at a holiday brunch or gathering. The combination of homemade beef broth, ham, peppers, and sweetcorn sounds delicious. I can't wait to give it a try!

Valentina 25/3/23 01:12

Amazing, Angie! You are so incredibly innovative. This recipe is fun and sounds incredibly tasty. :-) ~Valentina

tigerfish 28/3/23 16:29

Great way to test patience, prepping the eggshells for the jelly eggs. They look beautiful perfect for Easter


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