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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
24 hard-cooked eggs, cooled |
1/4 cup plus 2 tablespoons vinegar, divided |
3 (10-ounce) packages frozen raspberries, thawed |
2 (16-ounce) cans blueberries, undrained |
2 cups strong coffee |
skins of 6 large yellow onions |
Directions:
1. Have eggs prepared, and pour vinegar in a small bowl.
2. Pink dye: Strain raspberries, reserving 2 cups juice. Reserve berries for use in another recipe. Bring juice to a boil in a medium saucepan. Remove from heat; add 2 tablespoons vinegar to juice, stirring well. Add 5 eggs, and let stand in dye mixture, turning frequently, until desired pink color is reached. Using a slotted spoon, transfer eggs from dye mixture to paper towels. Let dry completely at room temperature.
3. Blue dye: Repeat above procedure with blueberries and 5 additional eggs to obtain desired shade of blue.
4. Beige dye: Place strong coffee in a medium saucepan; bring to a boil. Remove from heat; add 2 tablespoons vinegar to coffee. Add 4 eggs; let stand in dye mixture, turning frequently until desired beige color is reached. Repeat drying procedure.
5. Yellow dye: Combine onion skins and 2 cups water in a medium saucepan; bring to a boil. Remove from heat. Remove skins from liquid and discard. Add 5 eggs to hot liquid; let stand in dye mixture, turning frequently, until desired yellow color is reached. Repeat drying procedure.
6. Green dye: Place remaining 5 hard-cooked eggs in blueberry dye mixture. Let stand 1 minute, turning to coat evenly. Using a slotted spoon, transfer blue eggs to yellow onion dye mixture. Let eggs stand in dye mixture, turning frequently, until desired green color is reached. Repeat drying procedure.
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