Colored Boiled Easter Eggs
"These are a great little snack I like to make for Easter. I serve them as is, but they can be used to make devilled eggs also. When choosing glasses to let the eggs sit in, make sure you do not use anything that can stain. Light coloured coffee mugs are not a good idea for this!! To serve, I return them to the egg carton they came in. The kids usually get a kick out of opening up the carton and seeing the multicoloured eggs inside. The cook time listed for this recipe is the time to boil the eggs."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (243 g)
- Calories 347.5
- Total Fat - 23.1 g
- Saturated Fat - 7.6 g
- Cholesterol - 904 mg
- Sodium - 345.1 mg
- Total Carbohydrate - 1.7 g
- Dietary Fiber - 0 g
- Sugars - 0.9 g
- Protein - 30.5 g
- Calcium - 136.1 mg
- Iron - 4.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Boil eggs to desired doneness.
Step 2
Let cool slightly, just enough so you can handle them; crack them gently, leaving the shell on.
Step 3
Line up 12 glasses, or plastic cups or whatever vessel you like to place the eggs in; add a pinch of salt to each glass, pour a few drops of food coloring into each glass and fill half full with boiling water.
Step 4
Drop one egg into each glass and make sure the water covers the egg completely.
Step 5
Place the glasses in a baking pan and move to refrigerator.
Step 6
Let sit at least 5 hours or overnight.
Step 7
Gently peel each egg and place as desired in serving vessel.
Tips
No special items needed.
3 Reviews
You'll Also Love
