Cool Whip Easter Eggs
This Cool Whip Easter Eggs recipe creates adorable, swirly Easter Eggs and is a fun and easy way to decorate! The colorful, marbled eggs are made using edible ingredients too!
Equipment
- 1 12-cup muffin tin
- food-safe disposable gloves to prevent staining your hands
- toothpicks
- baking sheet
- paper towels
Ingredients
- 12 large hard boiled eggs cooled completely. White eggs preferable.
- 3-4 cups white vinegar
- 1 large tub cool whip (1 litre or 4 cups or roughly 12 ounces)
- gel food coloring assorted colors. Gel food coloring produces more vibrant colors but liquid food color can also be used, just be mindful of not adding too much and making the cool whip mixture liquidy.
Instructions
- Place the hard boiled eggs in a bowl and cover them with the vinegar. Allow them to soak for about 2-3 minutes. I do this in two batches, 6 eggs at a time to ensure the eggs are covered with the vinegar and to prevent using double the amount of vinegar in a larger bowl.
- Remove the eggs from the vinegar soak after 2-3 minutes and dry them off using paper towel. Set them aside. [Note: Do not oversoak the eggs in the vinegar as the vinegar will begin to eat away at the eggshell.]
- Spoon the cool whip topping into a muffin tin, adding enough cool whip to each muffin cup to fill it completely. [Alternatively, you can spread the cool whip in a 8x13 baking dish instead.]
- I recommend using food-safe disposable gloves for the remaining steps to prevent staining your hands while handling the food coloring. Add drops of food coloring on top of the cool whip and use a toothpick to swirl it around. You can use one food color for each section of the muffin tin or use multiple colors.
- Place an egg into each section of the muffin tin and roll it around to ensure it is covered all the way around. Transfer the muffin tin to the fridge and let the eggs sit in the dyed cool whip for 15 minutes.
- Rinse the eggs under water to remove the cool whip. The color will not be set in yet until after the eggs have dried so take care not to rub the color off of them.
- Set the eggs down on a paper towel lined baking sheet and allow them to dry. Once dried, store them in the refrigerator.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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