Easter Eggs from McCormick®
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Ingredients45 m servings 71 cals
Original recipe yields 12 servings (12 colored eggs)
- Gently place eggs in single layer in large saucepan. Add enough cold water to cover eggs by 1 inch. Cover. Bring just to boil on high heat. Remove from heat. Let stand 12 minutes. (Adjust time up or down by 3 minutes for each size larger or smaller).
- Pour off hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled.
- Mix 1/2 cup boiling water, 1 teaspoon vinegar and 10 to 20 drops food color in a cup to achieve desired colors. Repeat for each color. Dip hard-cooked eggs in dye for about 5 minutes. Use a slotted spoon, wire egg holder or tongs to add and remove eggs from dye. Allow eggs to dry.
Per Serving: 71 calories; 5 g fat; 0.4 g carbohydrates; 6.3 g protein; 185 mg cholesterol; 148 mg sodium. Full nutrition