# Butter Easter Eggs 4 ways

Adorable, delicious, and easy-to-make Easter butter eggs, perfect as an appetizer, edible gift, or hostess gift, stuffed with compound butter and decorated with various toppings.

- Total time: 140 min
- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- 1 lb unsalted butter
- to taste flaky salt
- 1 tsp beet juice (shredded a raw beet and squeezed it)
- 0.25 cup chives
- to taste radishes (mini, thinly sliced, and a couple tiny ones as decoration)
- 2 per egg edible flowers
- 1 lemon lemon zest
- 3 tbsp fig jam
- for topping the pink eggs mini orchid

## Instructions

1. Add 12 oz of fully softened butter to a bowl, add a pinch of flaky salt, and mix well.
2. Separate 1/4 of the butter and add beet juice to dye it pink.
3. Fill 2 of the egg molds with the pink butter about halfway, making a well in the center with a spoon.
4. Brush a little plain butter on the rest of the eggs so the toppings stick.
5. On 2 of the eggs, add chive blossoms and a bit of chives.
6. On another egg, arrange radish slices all over.
7. On the last egg, add a couple of edible flowers. Make sure to press everything to the bottom of the egg well.
8. Fill the eggs with butter, about halfway or a bit more, again making a well in the center with a spoon.
9. Let the eggs set for 10 minutes in the freezer.
10. Divide the remaining butter into 2 bowls.
11. To one bowl, add the fig jam and a pinch of flaky salt, and mix loosely to create fig butter.
12. To the other bowl, add chives, flaky salt, and lemon zest, and mix well to create chive lemon zest butter.
13. Fill the wells of the eggs with the compound butters: use chive lemon zest butter on the radish and chive blossom eggs.
14. Use fig butter on the pink and edible flower eggs.
15. Let the filled eggs set in the freezer for 10 minutes.
16. Top the eggs with the remaining softened butter, applying pink butter to the pink egg.
17. Clean off the ends of the eggs with a spatula.
18. Let the eggs set in the fridge for a minimum of 2 hours.
19. Remove the eggs from the mold.
20. Decorate the eggs further using the remaining butter, topping the pink one with a mini orchid and the radish with a baby radish.

## Equipment

- bowl
- spoon
- spatula

## Tips

- These are meant to be extra, but you don’t have to stuff them with compound butter.
- Brush a little plain butter on the eggs so the toppings stick.
- Press all toppings to the bottom of the egg well.
- Clean off the ends with a spatula.
- Decorate the eggs with remaining butter.

## Source

- Original video: https://vm.tiktok.com/ZGdHyCGan/
- Recipe page: https://www.cliprecipe.com/recipe/3961f96a-25e8-4079-afea-b5e66a501118
- Extracted: 2026-05-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt