Favorite Easter Egg and Egg Recipes
egg dye recipes and arts and crafts for Easter.

Easter Egg Candy
1 lb. 10X powdered sugar
1/3 c. butter, softened
1 tsp. vanilla extract
1/3 c. light corn syrup
1/4 tsp. salt
6 oz. dipping chocolate pieces
4 drops food coloring of choice

Mix all ingredients except chocolate together in mixing bowl or food processor until well blended. If mixing by hand, put mixture on board and knead until smooth and satiny. If using processor, knead for 20 seconds. (Add more drops of food coloring if desired.) Shape into 12 to 18 eggs, depending upon size desired. Place eggs on wax paper covered plate and chill in refrigerator for 15 minutes before dipping in chocolate. Melt chocolate in microwave or double boiler, being careful not to get any water in the dipping chocolate or it will solidify. Dip firm but not cold eggs in slightly cooled chocolate and replace on wax paper until chocolate sets. Place eggs in candy papers, muffin cups (small size) or plastic wrap. Variations: You may add chopped nuts, coconut or substitute other flavorings for the vanilla.

natural easter egg dyes
Here is how you get eggs colored naturally.
Green: spinach
Rose: canned beets
Beige: onion skins
Blue: blueberries
Yellow: saffron

easter egg dyes (natural)
1 tsp. vinegar
Cold water
Eggs

Red cabbage - bright blue
Orange peels - light yellow
Light onion shells - yellow
Dark onion shells - brown
Carrot tops - yellow green
Celery top - light yellow green
Red beets - red

For varied shades of purple and other secondary colors combine 2 or 3 of above ingredients together. Place uncooked eggs in a single layer at bottom of saucepan; cover eggs with cold water, add vinegar and ingredients for desired colors. Bring to a boil. Reduce heat; simmer 20 minutes, remove tops or peels from the pan and let stand overnight to produce a darker color, rinse and dry. Using packaged dyes: Put eggs in saucepan and cover with cold water; add vinegar. Bring to a boil over medium heat; remove pan from heat, cover and let stand 15 minutes, rinse with cold water and drain. Wipe dry and dye according to package. NOTE: Never cover your saucepan with a lid, cook or boil any longer than required time. This may cause your eggs to be overcooked and forms a greenish colored yolk.

EASTER EGG DYE
1 tsp. food coloring
1 tbsp. vinegar
1 c. hot water

Let hard boiled eggs soak in this mixture a few minutes to turn colors. Add vegetable oil for marbled coloring. Crayon markings will resist the dye.
DINOSAUR EGGS
4 eggs, hard-boiled
2 c. cool water
1 pkg. Kool-Aid

Mix water and Kool-Aid in a deep bowl. Roll each egg until shell is finely cracked. Place eggs into Kool-Aid water and cover. Refrigerate for 1 to 2 days. Discard water and peel the eggs. Keep your marbled eggs refrigerated until eaten.

PAPER MACHE EGG
1 cup water
1/4 cup flour
5 cups water
Balloon
Put the 1 cup water and flour in a large saucepan and mix well. Add the 5 cups water, and boil gently for a couple of minutes; let cool.
Blow up the balloon. Dip strips of colored tissue paper into the paste, and place around the balloon. Repeat until entire balloon has several layers, entirely covering it. Let it dry for 24 hours.
Puncture the balloon with a needle. Let it dry for another day or so.

EASTER EGG NEST CANDY
1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips
1 (5 oz.) can chow mein noodles
Cadbury eggs

Melt chips over low heat. Add noodles and drop by spoonfuls onto waxed paper. Make a depression in center with spoon and add 2-3 eggs in center of each. Optional: Drop mix by spoonfuls. Tint coconut green and place small amount in each candy. Add jelly beans. Fun to do with children!

EASTER EGG NESTS
1/2 c. shredded coconut
Green food coloring
1/2 c. corn syrup (Karo)
3 tbsp. granulated sugar
3 tbsp. butter
2 c. corn flakes
1/2 c. chopped nuts
Miniature jelly beans

Tint coconut with few drops of food coloring, cover the container and shake until coconut is evenly colored. Set aside. Measure syrup, sugar and butter into medium size saucepan. Over medium heat, bring syrup mixture to a boil, stirring constantly. Boil 5 minutes longer, stirring often. Then remove from heat. Add corn flakes, nuts and coconut until syrup is evenly distributed. Drop by rounded spoonfuls onto waxed paper or lightly greased baking sheets. With buttered fingers, shape portions to resemble nests. When cool, fill nests with jelly beans. Makes about 2 dozen nests.

EASTER EGG TREE
Branch end of tree to resemble whole
tree
Eggs
Powdered tempra paints
Shellac
Thin ribbon
Basket or over turned flower pot

Prick bottom of egg and blow out yolk. Halve your children paint designs on shells. Let dry. Brush on shellac. Dry. Pierce top of shell (shellac has hardened it) with holes to push ribbon through; tie on tree. Push "trunk" of tree through basket. Surround base and top of basket with fresh spring flowers.

EASTER EGG FONDANT
2 lb. powdered sugar
2 tbsp. peanut butter
1 tbsp. cream cheese
1 tbsp. butter
1 tbsp. mashed potatoes
12 oz. semi-sweet chocolate chips
1 sq. paraffin

Combine all ingredients together. Shape into Easter egg. (Press between 2 soup spoons.) Refrigerate until firm. Melt chocolate and paraffin. Dip cold, firm fondant eggs in cooled chocolate. Store dipped eggs in refrigerator. Nut Fondant: Subtract peanut butter. Add 1 extra tablespoonful each of cream cheese and potatoes. Add tablespoon maple flavoring. Add 1 cup chopped walnuts. Cherry Fondant: Use nut recipe but substitute chopped maraschino cherries for nuts and cherry juice for maple flavoring. Butter Cream Fondant: Use original recipe, but double the butter and subtract the peanut butter.
What to do with all those dyed Easter eggs
Deviled Eggs
1 doz. boiled eggs, cooled
1 med. onion, chopped
3/4 c. mayonnaise (more or less to taste)
2 tbsp. mustard (more or less to taste)
1/8 tsp. paprika (more or less to taste)

Peel and wash eggs. Cut lengthwise in half. Put yolks into medium size bowl. Smash with fork. Add mayonnaise, mustard and onion. Mix well. Fill egg white halves with mix. Sprinkle with paprika. Makes 24 halves.

TUNA Deviled EGGS
1-1/2 doz. eggs, hard boiled
1 can tuna
Dash of salt
Dash of pepper
3 tbsp. salad dressing
2 tsp. mustard
Chopped onion to taste

Boil eggs with a little salt. Cut eggs in half and take out the yolks. Mash yolks with a fork, adding salt, pepper, salad dressing, tuna, mustard and chopped onion. Fill egg whites with the mixture.

Pickled EGGS
2 doz. eggs, boiled and peeled
2 cans red beets
1-1/2 c. sugar
3/4 c. vinegar
2 cinnamon sticks

Pour over eggs and let stand for 24 hours or more.

EGG SALAD
1/4 c. mayonnaise
1/4 tsp. salt
1/2 tsp. onion salt
1/2 stalk celery, cut in 2 inch
pieces (than finer)
1/8 tsp. pepper
1/8 tsp. paprika
4 hard cooked boiled eggs

Mix together.

EGG AND CHEESE SALAD
2 lbs. American cheese, grated fine
1/2 sm. can red pimentos, chopped
6 hard boiled eggs, chopped
6 or 8 sweet pickles
Green pimentos for color

Mix together: 1/4 c. sugar 1/2 c. cream or milk Pickle vinegar to taste Put 1/3 of cheese in bottom cake dish, sprinkle 1/2 eggs, pickles, and pimentos. Add 1/2 mayonnaise mixture, layer rest of ingredients same as above. Top with grated cheese.

FRENCH FRIED DEVILED EGGS
6 eggs, hard boiled
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. white pepper
1/8 tsp. Tabasco sauce
1 tbsp. sweet relish
3 tbsp. mayonnaise
2 egg yolks
Sifted flour
Fine bread crumbs

Cut eggs lengthwise. Remove yolks and mash with fork. Add with sauce, dry mustard, salt, pepper, Tabasco sauce, relish and mayonnaise. Blend well. Stuff whites and put eggs back together and hold with toothpicks. Dip eggs into 2 beaten egg yolks, then flour and bread crumbs. Fry in deep fat until golden brown. Drain eggs on brown paper and remove toothpicks. Parmesan cheese does wonders for scrambled eggs. Sprinkle on it while eggs are cooking. Likewise Tabasco added to eggs while beating them is a wonder worker as to the flavor.

PENNSYLVANIA DUTCH PICKLED EGGS
12 eggs, hard boiled and peeled
1 qt. sliced beets
1 1/2 c. cider vinegar
1 tsp. salt
1 onion, sliced
1 1/2 c. sugar
1 tsp. cloves

Place eggs in glass jar or bowl. Combine all together ingredients in saucepan and bring to a boil. Cook gently until sugar dissolves. Pour hot ingredients over eggs. When cool, store in refrigerator. Eggs are pickled in 24 hours.

CREAM CHEESE AND EGGS SNACK
8 hard boiled eggs, chopped
10 strips bacon, crisp & crumbled
1 (8 oz.) pkg. cream cheese, room
temperature
1/3 c. mayonnaise
Salt & pepper to taste
Celery salt to taste
Grated Parmesan cheese
2 c. grated Cheddar cheese
2 pkg. English muffins, split

Combine the first 5 ingredients and spread on English muffin halves or quarters. Sprinkle with cheese. Bake at 450 degrees for 10-20 minutes. Also good for breakfast.

EGGS AU GRATIN
2 to 3 c. Rice Krispies
2 tbsp. butter
1 (11 oz.) can cheddar cheese soup
1/4 c. milk
6 hard-boiled eggs
Dash of pepper
1 tsp. dry mustard

In large frying pan melt butter. Add Rice Krispies and mix to coat. Spoon 1/2 of this into bottom of casserole dish. In saucepan combine soup, milk and heat. Chop eggs and add to cheese mixture. Spoon onto casserole and top with remaining Krispies. Bake at 400 degrees for 15 minutes.

HAM AND EGGS AU GRATIN
5 tbsp. butter
5 tbsp. flour
2-1/2 c. milk
1-1/2 c. grated cheese
2 c. diced boiled ham
3 hard boiled eggs

Make a white sauce of butter, flour and milk. Add cheese and stir until melted. Slice hard boiled eggs and add ham and eggs. Pour in a buttered baking dish, cover with 1/4 cup bread crumbs, dot with 1 tablespoon butter. Bake until browned, 375 degrees.

ORIENTAL STUFFED EGGS
6 hard boiled eggs
1/4 c. mayonnaise
3 tbsp. chopped water chestnuts
2 tbsp. chopped green onions
1 tbsp. soy sauce

Halve eggs and remove yolks. Mix together mayonnaise, yolks and soy sauce until well blended. Add remaining ingredients and fill egg white halves.

CURRIED EGGS ON TOAST
1/4 c. butter or margarine
1/4 c. flour
1/2 tsp. salt
2 c. milk
1/4 tsp. curry powder
8 boiled eggs, sliced

Make a white sauce by melting the butter, stirring in the flour and salt, and gradually adding the milk while stirring. Cook over medium heat stirring constantly until thickened. Add the curry powder and mix well. Add the eggs and allow them to heat through. Serve on toast. Serves 4.
CREAMED EGG TOAST
2 c. white sauce
6 boiled eggs
Salt
Toast

Boil eggs. Prepare white sauce. Salt to taste. Chop boiled eggs into white sauce while heating. Mix well and pour over toast. Serve while hot.

Potato chip eggs
1/4 c. chopped onion
2 tbsp. butter
1-1/2 c. milk
2 tbsp. flour
1 c. shredded sharp cheese
6 hard boiled eggs, sliced
1-1/2 c. potato chips, crumbled
10-12 slices crisp bacon

Cook onion in butter, blend in flour. Add milk and stir until thickened. Add cheese; stir until melted. In a 10" x 6" x 1 1/2" baking dish, make 2 layers of egg slices, cheese sauce, potato chips, bacon - in that order. Bake at 350 degrees for 20 to 30 minutes. Do not over bake. May be refrigerated prior to baking.

EGGS GOLDENROD
1 tbsp. butter or margarine
1 tbsp. flour
1 c. milk
1/2 tsp. salt
Pepper
Parsley (if desired)
4 hard boiled eggs
5 slices toast or crackers

Make white sauce with butter, flour, milk, and seasonings. Peel eggs and slice thin into round slices. Add to white sauce. Pour over toast or crackers.
Serves 4.