Easter Hard Boiled Eggs
Transform your Easter celebration with these vibrant and festive Easter Hard Boiled Eggs! This easy, family-friendly recipe not only teaches you how to perfectly boil eggs with foolproof peeling tips but also provides step-by-step guidance on creating stunning, colorful designs using simple pantry staples like white vinegar and liquid food coloring. With just 15 minutes of cook time and endless possibilities for creative dye combinations, these beautifully decorated eggs are perfect as a holiday table centerpiece, a fun activity for kids, or as delicious protein-packed snacks. Whether you're crafting them for an Easter egg hunt or a cheerful springtime display, these eye-catching eggs are a must-have for your holiday traditions.
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Recipe Information
Ingredients
- 12 pieces Large eggs
- 0.5 cups White vinegar
- 4 cups Boiling water
- 1 bottle per color Liquid food coloring
- 0.5 teaspoons Salt
Instructions
Place the eggs in a single layer in a large saucepan and cover them with cold water by about 1 inch.
Add 0.5 teaspoons of salt to the water to help make peeling easier later.
Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan with a lid and remove it from the heat. Let the eggs sit undisturbed for 10-12 minutes (10 minutes for slightly softer yolks, 12 minutes for firm yolks).
Meanwhile, prepare your dye baths. In separate heatproof cups or bowls, combine 1 cup of boiling water, 1 tablespoon of white vinegar, and 10-20 drops of food coloring (depending on the desired intensity of the color). Repeat for each dye color.
After the eggs are fully cooked, carefully transfer them to an ice bath to cool for about 5 minutes. This will stop the cooking process and make the eggs easier to handle.
Pat the eggs completely dry with a clean towel or paper towels.
Dip each egg into a dye bath, ensuring it is fully submerged. Leave eggs in the bath for 5-10 minutes, checking until the desired color is achieved. For deeper colors, let the eggs soak longer.
Use a slotted spoon or tongs to remove the eggs from the dye. Allow them to dry on a wire rack or an egg carton (use paper towels underneath to catch drips).
Repeat the process for all eggs. Once dry, the eggs are ready for display or consumption!
Store the dyed eggs in the refrigerator if not eating immediately. Consume within one week.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 344 mg | 26% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
