Place the easter egg on a stable cutting board and use a small, not-too-sharp knife (I like to use a cheeseboard knife with its short, square blade and blunt edge). 2. Keep one hand on the knife handle and the other hand on the flat side of the knife that faces up. 3. Keep your fingers far away from the blade. 4. Use the part of the knife closest to your body (the heaviest part) to press down on the chocolate egg, then rock the knife a little to make a clean cut. 5. If you're struggling with eggs rolling away, crumple up some foil to cradle and hold the egg in place while you cut it.