Begin by using the push-pin to puncture two small holes in opposite ends of one egg.
Blow the egg whites and yolks out of the egg (you may have to increase the size of the hole on one end), and then thoroughly wash it out with hot water or boil the shells.
Keep in mind that eggs can carry salmonella, so the hotter the water and the stronger the pressure, the better.
Once clean, firmly fix a piece of duct tape (or any other incredibly strong tape) over one of the holes. Place the egg, tape-side down, back into the carton and repeat the hollowing out process with the remaining eggs.
Prepare the Jell-O according to package instructions and then insert the pastry tip into the top hole of the hollowed out eggs and pour in the Jell-O until the egg is full. The Jell-O will be hot, so pour carefully and slowly to ensure the eggs don’t overflow.
Transfer the carton of eggs to the fridge and chill them until the Jell-O has fully set, at least three hours. Once firm, crack off the shells and enjoy!