Hi Hi Hi! Yay! Our first ever crafty how to whatever you want to call it. I’m really excited for it! Watercolor Easter Eggs. Pretty right?!?! AND really really easy. I will show you. Here we go. This is what you need:
Dye + plastic spoons. I used this dye, but I’m sure food coloring would work just fine. You need vinegar, and water to prep your eggs, and a baking sheet, or metal tin to collect the run off dye. The secret to these is to make a dark color version of dye, and then a lighter. I just added 50% more water to the existing color to make a lighter version.
First prep your eggs. Get a bowl, mix 50% water and 50% vinegar and wipe the eggs down with the mixture. Dry em. Then grab you spill collector. Start with the lighter colors. Its all about layering dark to light. Hold the egg over the tin on both ends, and simply pour some color over it. After you have made your pour, turn the egg in your hand so the color goes all the way around. You MUST let the color completely dry in between the pours. I used a blow dryer to speed things up. Once your egg is dry, repeat with another light color, or a darker one. This part is where you can get crazy. You can do a lot of pours, or a little.
*See that little white plastic circle in #2? Thats a water bottle cap. It makes a great holder to dry your egg on.
** I didn’t wear latex gloves in the picture, but you probably should. :)
To compliment our Easter eggs, we wanted to do a prettier version of an egg salad sandwich. Lets be real, egg salad isn’t the prettiest thing ever. So we decided to deconstruct it a bit. The result is a super pretty, super simple sandwich. Aren’t the eggs so pretty and graphic?!? This seems like the perfect post Easter egg hunt lunch to me!
Egg “Salad” Sandwich
1 baguette, sliced in half with ends removed and lightly toasted
2-3 tablespoons mayonnaise
handful of mixed greens
1/2 avocado, pitted, skinned and thinly sliced
3 hard boiled eggs, shelled and sliced
salt and pepper to taste
red onions, thinly sliced
gherkins, thinly sliced
1. Spread mayonnaise onto both baguette halves.
2. Top with mixed greens, avocado slices and egg slices. Season with salt and pepper.
3. Top eggs with a small amount of red onions, micro greens and gherkins. Top sandwiches with baguette tops, gently pressing together and serve.