Dyed boiled eggs provide an eye-catching dish on the Easter table, and can be dyed in different color combinations to match various holiday or party themes. The beauty of a dyed boiled egg, however, is lost once you remove the shell, unless you dye the egg white instead. Food coloring provides an edible dye option for your eggs that the whites can easily absorb. Prepare the eggs up to a day ahead so they have time to soak and reach the desired color before you serve them.
Peel a hard boiled egg under cool, running water, removing the entire shell and the thin membrane beneath it.
If you are making deviled eggs, slice the eggs in half and scoop out the yolks before coloring. Leave the eggs in tact if you are serving them whole or want to preserve the white area around the yolks.
Fill a bowl with half a cup of water. Mix 20 drops of food coloring into the water. You can combine colors for more options. For example, mix 17 drops of yellow with three drops of red to create orange.
Place one prepared egg in each bowl of dye. Set the bowls in the refrigerator and soak the eggs for two hours.
Rinse the dyed eggs under cool running water to remove any excess dye. Dry thoroughly with a paper towel before serving.
- To give the eggs a crackled look, crack the shells but leave in place during the dying process.
- To dye more than one egg at once, use a larger bowl with the same proportion of water to dye.
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