To say that this technique for dying Easter eggs is simple is an understatement. My daughters and I thoroughly enjoyed creating these gorgeous, marbled Easter eggs with basic salad dressing ingredients and food coloring. What follows is my spin on Martha Stewart’s concept.
Salad Dressing Easter Egg Ingredients
2 cups warm water (MS uses 3)
1 tablespoon vinegar
1 tablespoon olive oil
Food coloring (MS uses 15-20 drops of liquid food coloring; I tried the liquid colors but far prefer the results from Wilton icing gel colors)
My 4 year old made the MS drying rack with common pins space apart in 1″ blocks.
2 toothpicks bound with masking tape, stuck into an egg carton works great too.
We made MS’s egg-drying rack from foam board and flat-head pins. It worked, but no better than my egg carton/toothpick drying rack, which I’ve used with my blown eggs for years.In shallow dishes, add the salad dressing ingredients, gently and briefly swirling a fork through it. I found that the best effects were achieved when undissolved particles of the gel coloring remain on the bottom and edges of the bowl.
Briefly roll an egg in the salad dressing, remove and dry with a paper towel. Roll or dip in additional colors if desired.
This technique was simple enough for my 4 year old to master.
Dry with paper towel.
Hard cooked eggs do not require additional drying after wiping off with the
paper towel, but the inside of a blown egg will.
The eggs retain a glossy sheen from the oil.
Even the mess at the end was beautiful!