New Easter Egg Ideas

We're egg-cited about these fun, new ideas that use food items to decorate Easter eggs!

Episode: Spring Feast

Sunny Anderson makes Tie Dyed Eggs, as seen on Food Network's The Kitchen

Eggs with a Tie-Dye Pattern:

You will need:

  • Hard-boiled eggs
  • White vinegar
  • Whipped topping (available in the freezer section of your grocery store)
  • Gel food coloring (we used neon!)
  1. Soak hard-boiled eggs in white vinegar for 2 to 3 minutes. The vinegar causes a chemical reaction with the calcium in the egg shells and helps the dye adhere.
  2. Using a spatula, evenly spread the whipped topping in a shallow container--we used a pie dish. Make sure you use enough whipped topping so that it is about 3/4 inch deep.
  3. Squeeze about 10 drops of 2 different colors of gel food coloring a few inches apart onto the whipped topping. Choose all warm colors (red, orange, yellow) OR all cool colors (blue, green, violet). Mixing warm and cool colors together will blend into brown--this works best with separate colors. 
  4. Use a butter knife to swirl the colors together. Stop before the colors start to blend together too much.
  5. Remove the eggs from the vinegar and wipe dry with a paper towel. Carefully place them 1 at time into the whipped topping. Use the spatula to carefully fold more whipped topping over the exposed part of the eggs so that the dye swirls are touching all parts of the eggs.
  6. Allow them to sit in the whipped topping for 30 minutes, then rinse the eggs in cold water and pat dry gently.

Cabbage-Dyed Eggs with Herb and Flower Prints:

Cabbage Dye:

You will need:

  • Red cabbage
  • Salt
  • White vinegar
  1. Shred 1 large head of red cabbage and add to a large pot with 3 quarts water, 3 tablespoons salt and 3 tablespoons white vinegar.
  2. Bring to a boil, then cover and simmer for 30 minutes. Remove from the heat, strain (reserving the liquid for the dye) and let cool.

BONUS: The cabbage is a little salty but still delicious to eat if you mix it into a salad or other dish!

Herb Print Technique:

You will need:

  • Scissors
  • New knee-high stockings
  • Assorted herbs such as flat-leaf parsley, cilantro, thyme and rosemary
  • Hard-boiled eggs
  • Paint brush
  1. Cut off the tops of new knee-high stockings, leaving about 3 inches of the foot end.
  2. Trim your herbs of choice (we like flat-leaf parsley, cilantro, thyme and rosemary) and place them like a stencil flat on the eggs--use a paint brush wet with water to help the herbs stick to the eggs.
  3. Carefully slide each egg into a cut stocking so the herbs are secured between the egg and the stocking. Twist the excess stocking around each egg, making it as tight as possible, and tie a knot. Trim off the excess.
  4. Soak the wrapped eggs in the reserved cabbage dye for 3 hours, refrigerated.
  5. Remove the eggs with a slotted spoon or tongs, remove the stockings and herbs and pat dry gently with a paper towel.

Note: The liquid dye is reddish, but the eggs turn blue! Red cabbage is a PH indicator--it contains a chemical that changes color depending on the acidity of its environment. In an acidic environment like the vinegar, it is reddish-pink; on a basic (or alkaline) environment like the egg shell, it turns bluish-green and even yellow.

Flower Print Technique: We used the same technique as with the herbs, but with inexpensive flowers instead.

You will need:

  • Scissors
  • New knee-high stockings
  • Assorted flowers
  • Hard-boiled eggs
  1. Cut off the tops of new knee-high stockings, leaving about 3 inches of the foot end.
  2. Trim your flowers of choice and place them like a stencil flat on the eggs--we liked adhering them to the top and bottom of the eggs.
  3. Carefully slide each egg into a cut stocking so the flowers are secured between the egg and the stocking. Twist the excess stocking around each egg, making it as tight as possible, and tie a knot. Trim off the excess.
  4. Soak the wrapped eggs in the reserved cabbage dye for 3 hours, refrigerated.
  5. Remove the eggs with a slotted spoon or tongs, remove the stockings and flowers and pat dry gently with a paper towel.
Keep Reading

Next Up

Enter to Win an Easter Basket from The Kitchen

Enter for your chance to win one of five Easter baskets from The Kitchen.

Enter to Win an Easter Basket Prize Pack from The Kitchen

Tune in this week to find out how to enter to win one of these culinary Easter baskets, complete with a Le Creuset pot.

New Toast Trend

The newest trend popping out of toasters may be sweeter than you think. Sweet potato "toast" is gaining on traditional toast as a favorite nutritious snack. The Kitchen's giving you a first look at the trend with two unique takes on a breakfast classic.

Old Tools, New Tricks

Learn how to take old tools and turn them into beautiful new tricks!

Egg-cellent Hacks

Step up your egg-dyeing game this year with these colorful decorating techniques.

Devilishly Cute Deviled Eggs

Deviled eggs are a springtime favorite. They're perfect for an Easter spread or for any special gathering when the weather gets warmer. The Kitchen has an adorable tiny garnish idea that will dress up your eggs--and your table too!

Winter Lodge: Old Tools New Tricks

A cold winter day is the perfect time to get organized after the holidays! 

Speak Up, Fans: New Year, New Cocktail Segment on The Kitchen

The Kitchen is changing the name of its cocktail segment, and the show is looking for fan suggestions for a new name. Submit your ideas.

Ming Tsai Fuses East and West Flavors on The Kitchen and Previews His Upcoming Family Reach Event

Get the recipe for Ming Tsai's seasonal wontons, and find out more about his upcoming charity event in New York City.

Think Beyond the Sandwich: 3 New Ways to Use Pita Bread

Learn how chefs on The Kitchen transform this pantry staple into sweet and savory dishes.

What's New

Latest Stories