A little Easter tradition the girls and I have is to dye a few eggs to decorate the house for Easter or the table when the entire family gathers on Sunday. I’ve experimented with different techniques over the years and loved the marbled egg trend, but the classic pastel ones, I think, are my favourite.
Here’s my go-to method for achieving perfect pastel shades every time:
What You’ll Need
- Hard-boiled eggs, cooled
- Bowls or cups deep enough to submerge your eggs
- ½ cup of very hot water in each bowl (per colour)
- 1 teaspoon of white vinegar to add to each bowl (per colour)
- 10–20 drops of liquid food colouring (adjust the quantity to your taste)
- Tongs
- A wire rack for drying
Vinegar is essential as it helps the dye stick to the eggshell more evenly. Without it, you’ll find your colours turn out pale or patchy.
The Step-by-Step Guide
In each bowl, mix the hot water, vinegar, and food colouring and stir gently until the colour is fully combined. If you’re aiming for lighter, sorbet-like tones, start with fewer drops of colour, around 10, and adjust gradually. Dip your eggs using tongs (or a spoon), into the dye mixture, making sure they’re fully submerged. Let the egg sit for 5–10 minutes. For a more delicate pastel hue, take it out earlier; for stronger tones, leave it in a bit longer. Remove each egg with your tongs and place it on a wire rack to dry completely. Last but not least, handle gently so the colour doesn’t smudge.
