EMPTY container of whipped cream into an 8 x 8 baking dish, or use a muffin pan to keeps the colors separate.
DROP food coloring onto the whipped cream. SWIRL the color to create a tie-dye effect. Do not use more than one color at a time, or you’ll get a muddy color.
DIP eggs into marbled food coloring and whipped cream mixture.
PLACE eggs on drying rack and let dry for 20-60 minutes.
Soaking hard-boiled eggs in white vinegar for 10 minutes before whipped cream dying helps intensify the color on the eggs. Wipe the shells dry with paper towels before rolling in the tinted whipped cream.
Food safety precaution: If you’re eggcited to eat your eggs, make sure to use food-safe, edible ingredients.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.