Salad Recipes

Chocolate Easter Egg Nests

Chocolate Easter Egg Nests
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How delightful are these Easter bird’s nests? This recipe swaps chow mein noodles for sliced almonds and roasted pistachios, making these treats a healthier choice than many other sweets. They taste similar to Bark Thins, especially if you’ve sampled their nutty varieties. Finish with a dusting of crushed green pistachio and flaky salt to boost the flavor and create a more authentic nest appearance!

These fancy nests are simple to prepare. After you gather the ingredients, you can make a dozen in under 20 minutes (including 10 minutes chilling in the refrigerator). I’m confident these nests will become a staple at our Easter brunch.

I enjoy creating comforting classics like these with our four-year-old. She can’t wait to mix, scoop, and—naturally—lick the spoon. (Parents, I’ve just found out mini eggs can be a choking risk for children ages four and under, so these nests are a safer pick for older kids.)

Bird’s Nest Ingredients

You only need five everyday ingredients to create these Easter confections.

Chocolate

I suggest using chocolate baking bars for a glossy finish, such as Guittard’s 64% or Ghirardelli’s 60%. Choose milk chocolate if you like a sweeter, creamier flavor. Chocolate chips will work, but the nests often become a flat, lackluster brown—particularly after a day or two.

Sliced almonds

Pre-packaged sliced almonds

Pistachios

I used lightly salted roasted pistachios from Wonderful Pistachios, which seem to be widely available. If you manage to source good-quality raw shelled pistachios and roast them yourself, the flavor will be even better—but I was very happy with how mine turned out. (Bake at 350 for 7 to 9 minutes until fragrant, then cool before using.)

Alternatives: Swap in additional sliced almonds, unsweetened shredded coconut, chopped walnuts, or chopped pecans.

Flaky sea salt and chopped pistachios

These toppings are both optional. Maldon flaky sea salt intensifies the flavor and helps the nests taste more like a gourmet dessert, while also giving you extra texture (real bird’s nests are pretty messy, after all). Finely chopped green pistachios bring playful bursts of color and even more bite.

Miniature eggs

Check the next section for a detailed breakdown of your options.

Chocolate Egg Options

I like to alternate between two or three eggs per nest so the finished batch looks more interesting. Pick up your eggs nearby, since shipping tends to rough them up. I’ve linked to mostly Target selections so you can see whether they’re available near you.

Recipe Tip

For a light, crunchy texture, try not to press the chocolate-nut mixture too firmly into the muffin cups. No need to pack it down.

Please share how your nests came out in the comments! I love getting your updates.


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Chocolate Easter Egg Nests

These chocolate bird’s nests with pastel eggs make a wonderful sweet addition to your Easter table. They’re quick to put together using simple ingredients, and they taste like a gourmet treat! Recipe makes 1 dozen.

  1. Line a muffin tin with paper or silicone liners. Melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring after each round. Don’t rush it. The chocolate is ready when it’s roughly 90% melted—keep stirring while it’s still out of the microwave, and the chocolate pieces should fully melt. (Alternatively, melt it in a heat-safe bowl set over a saucepan with gently simmering water.)
  2. Fold in the sliced almonds and chopped pistachios until everything is evenly coated in chocolate. Using a medium cookie scoop or two spoons, portion about 1 ½ tablespoons of the mixture into each muffin liner (try not to press down the mixture more than necessary). Aim to pile a little extra around the perimeter so you form a shallow cradle for the eggs.
  3. Gently place two to three eggs in the center of each nest. Right away, sprinkle the tops with chopped pistachios and flaky salt, if you’re using them.
  4. Set the tray in the refrigerator and chill until the chocolate firms up, about 10 minutes (refrigerating longer than needed can increase the chance of water spots). Remove them from the liners. Keep at room temperature in an airtight container. They’re at their best for up to 3 days after making, but they’ll stay good for as long as 1 month.

Notes

Recipe inspired by Eating Bird Food’s Chocolate Coconut Nests.

Change it up: Swap in a different nut for the pistachios (use more sliced almonds, chopped pecans or walnuts, etc.). If you want a nut-free version, you can try lightly toasted pepitas (green pumpkin seeds) instead of both the almonds and pistachios.

Nutrition

The information provided is an estimate from an online nutrition calculator. It shouldn’t be treated as a substitute for guidance from a qualified nutrition professional. See our full nutrition disclosure here.