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EASTER EGGS

Preparation:

To prepare perfect hard-cooked eggs, place eggs in a single layer in a saucepan. Add enough water to cover by at least one inch.  Cover pan and quickly bring just to a boil. Remove from the burner and let stand, covered, about 15 minutes for large eggs (adjust time up or down by about three minutes for each size larger or smaller).  Remove lid, drain the hot water and run eggs under cold water (or place in ice water) until completely cooled.

Tip: If coloring the eggs later, store them in the refrigerator in their cartons.
 

3-2-1-Color!

Combine a half-cup of boiling water, one teaspoon of vinegar and the specified number of drops of food color to achieve desired colors.  Dip hard-cooked eggs in dye for about five minutes or until desired color. For variety, try dipping the top half in one color and the bottom half in another, or leaving the egg in the dye for different lengths of time, creating different shades of a particular color. Use a slotted spoon or tongs to add or remove eggs from dye.

McCormick suggests these color combinations to create a vivid palette:

Lime – 24 drops yellow, 4 drops green
Purple – 15 blue, 5 red
Cantaloupe – 24 yellow, 2 red   
Jade – 17 green, 3 blue
Plum – 10 red, 4 blue   
Maize – 24 yellow, 1 red
Spearmint – 12 green, 6 yellow, 2 blue
Raspberry – 14 red, 6 blue
Watermelon – 25 red, 2 blue
Teal – 15 green, 5 blue
Grape – 17 blue, 3 red    
Fuchsia – 18 red, 2 blue
Jungle Green – 14 green, 6 yellow 
Orange Sunset – 17 yellow, 3 red

McCormick - Spices & Seasonings