How to Make Cascarones! (confetti eggs)

cascarones finished

So many cultures have decorated-egg traditions, from Greek kokkina avga to Ukrainian pysanky. 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 use food-coloring)
  • Confetti
  • Tissue paper
  • Glue


First you need to empty the eggs. The easiest way, for me, is 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 use a pin to carefully widen the hole to roughly nickel-size.

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

(If you plan ahead, you can start saving eggshells a couple of weeks in advance. But if you 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 use white school glue.


Let the glue dry, and you’re all set.