Because these Easter eggs aren't really eggs anymore. They're just the shells. I blew out the insides before I left.
I was taught the art of egg-blowing many years ago by my Hungarian mother-in-law, who was an expert at it. She could make the tiniest, practically invisible pinprick in either end of a raw egg and by blowing through one pinprick, force every bit of the insides of the egg out the other pinprick.
1. Rinse off a raw egg.
2. Using a metal skewer (my preferred tool) or a sharp knife, poke a hole in either end of the egg.