It’s just not Easter without fun, colorful eggs, and this year, I suggest you break out of your shell — literally. Give your egg-dyeing tradition a twist by adding a crackle effect to the edible part of your eggs. After all, it’s what’s on the inside that counts, right?
The process is easy, and your Easter guests will be completely wowed. Just follow these simple steps.
1. COOK: Hard-boil your eggs by placing them in a saucepan in a single layer. Cover with water to 1-inch above the eggs. Heat just to boiling, then cover the pot, and remove it from the heat. Let stand 15 minutes and then immediately run cold water over the eggs until they’re cool to the touch.
2. CRACK: Once the eggs are cool, roll them on the counter to crack the shells.
3. DYE: Choose your favorite food coloring (McCormick Neon Food Coloring is a lot of fun!), and place a few drops of each color in their own cup (use more drops to achieve a deeper shade). Fill the cups 3/4 of the way with hot water and add 1/2 teaspoon distilled vinegar to each. Place eggs into the cups and allow them to sit for at least four hours in the refrigerator.
4. PEEL AND EAT: Pull back the shells to reveal your finished product, and serve them however you wish. For me, the best part of Easter brunch is the deviled eggs, and I’d love to surprise guests by preparing them with this crackle effect. Try these pimiento-studded deviled eggs — you can make them a day in advance!