Cool Whip-dyed Easter eggs offer an artsy, edible twist to the classic method
Decorating eggs with my kids is a tradition we look forward to every Easter, but this year, we experimented with a new Easter egg-decorating method that yields a multi-colored, marbled effect: Cool Whip-dyed Easter eggs!
The best part? It’s a non-toxic and completely edible process, from start to finish. Since egg shells are porous, it’s important that everything used to dye the eggs is edible if you plan on eating them after your Easter egg hunt.
Watch me make Cool Whip-dyed Easter eggs!
Materials needed for Cool Whip-dyed Easter eggs
- A dozen eggs
- An 8 oz tub of Cool Whip defrosted
- Gel food coloring
- 2 cups of white vinegar
- Toothpicks
- Latex gloves
- A muffin tin
- A large bowl
Step-by-step instructions for Cool Whip-dyed Easter eggs
- Start by defrosting your Cool Whip. I did this the night before we decorated eggs, but if you’re buying it the same day, it takes about four hours to defrost in the fridge.
- Boil your eggs (I like to bring water to a boil, place eggs inside the pot and boil for 9 minutes. This results in firm egg whites with vibrant, moist yolks.
- Place boiled eggs in a large bowl with two cups of white vinegar topped with cold water and let them soak in the vinegar bath for 10 minutes.
- Take eggs out of the vinegar bath and dry them with a towel.
- Add a heaping spoonful of Cool Whip to each muffin space.
- Add drops of gel food coloring to each muffin tin space. I chose to mix two colors for each egg, adding a few drops of each color.
- Grab a toothpick and swirl the drops of gel food coloring to create swirls of color, leaving some white space.
- Next, you’ll want to slip on a pair of latex gloves if you want to avoid staining your nails and fingers with food dye.
- With gloved hands, nestle a boiled egg into each muffin space and turn the egg so that both sides make contact with the colorful Cool Whip mixture.
- Eggs should sit in the Cool Whip mixture for at least 30 minutes, but the longer they sit the more vibrant the eggs will be. After I coated both sides of the eggs, I placed the muffin tin with the eggs in the refrigerator for a couple of hours.
- After the eggs have sat in the Cool Whip mixture for enough time, rinse them off under running water and place them on a paper towel to dry.
Helpful tips for Cool Whip-dyed Easter eggs
- You don’t have to use a muffin tin, but you do want to use stainless steel or glass vessels to avoid staining your cookware with food coloring. You can use a glass baking dish, a baking sheet with edges, or even the original egg carton if you don’t have a muffin tin on hand. Using a muffin tin or the egg carton will keep the eggs and their colors separated, making it easier to avoid a brown muddled mess.
- If you’re decorating with little ones, I’d suggest adding the drops of dye to the Cool Whip for them. The bottles I used were tricky to squeeze.
- If you can’t find Cool Whip you can try using any whipped cream. I’ve seen people use shaving cream, but that defeats the purpose of using a food-safe method.
- If you can’t find gel food coloring, you can use regular food coloring but the colors will be less vibrant.
- You can keep boiled eggs in the refrigerator for up to seven days when kept in their shells, so you can decorate them ahead of Easter and use them in egg salad or other dishes after Easter. My kids like to eat them with a drizzle of sesame oil and a sprinkle of salt and pepper, so I consider this half Easter fun, half snack food prep for the week.
If you’re looking to shake up the standard single-dye tablets in plastic cups method, this approach invites more creativity and experimentation. Fair warning: you’ll find yourself stealing tastes of colorful Cool Whip throughout the process!
source https://www.mother.ly/holiday-traditions/cool-whip-dyed-easter-eggs/
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