Cadbury Creme Deviled Eggs Recipe
4 Cadbury Creme Eggs, chilled for 1 hour
1/2 cup vanilla buttercream, colored yellow with food coloring
red sprinkles, to garnish
Unwrap your first Cadbury Creme Egg. Give it a long, hard look and ask if it is ready to meet its destiny. Using your very sharp knife, gently slice the egg in half lengthwise, following the seam that keeps the two egg halves together. The egg should separate into two separate halves fairly easily; each will have a dollop of fondant inside. Leave the fondant inside of the egg halves. Using a pastry bag fitted with a star tip, pipe yellow buttercream in a spiral so that it covers the entire exposed inside of each egg half (directly on top of the fondant). You'll use about 1-2 teaspoons' worth of frosting per egg. Garnish with red sprinkles to mimic the look of paprika. Repeat with the remaining egg halves.