How to Make Cascarones! (confetti eggs)


cascarones finished

So many cultures have decorated-egg traditions, from kokkina avga (I have a Greek tía and cousin who make these!), to Ukrainian pysanky, with intricate designs drawn in beeswax. And in many Latinx families (including mine) there are cascarones, confetti-filled eggs. (The Spanish word cáscara means shell).


Cascarones are colorful, surprising a little mischievous—and super easy to make. You should totally try it. Here’s what you need:

  • Eggs (but don’t hard boil them!)
  • Something to decorate the eggs (We used food-coloring)
  • Confetti
  • Tissue paper
  • Glue


First you need to empty the eggs. The easiest way, for me, was to hold the egg, wider end up, and to gently tap it with the tip of a knife to poke a small hole. Then I used a pin to carefully widen the hole to roughly nickel-size.

Next, shake out the egg and rinse the empty shell.

(A smart way to go about this might have been to plan ahead and start saving eggshells a couple of weeks in advance. But if you didn’t have that kind of foresight and need to use up a whole bunch of egg at once, I recommend custard pie. Or flan.)

After the eggshells are clean and dry, you can decorate. Hooray.



Let the shells dry again. Then fill with confetti. You can buy some or make your own with a hole punch. We just cut up strips of colored paper.

To fill each shell, roll a piece of paper into a funnel, then spoon in the confetti.


Finally, cut circles out of tissue paper, place them over the holes in each eggshell and seal the edges. We used white school glue.


Let the glue dry, and you’re all set.