DIY Easter Eggs Your Family Will Love

IMAGE SOURCE: BEST FRIENDS FOR FROSTING

IMAGE SOURCE: BEST FRIENDS FOR FROSTING

This Easter, skip the store-bought dye and kits and get creative with your Easter decorations! There are tons of unique ways to dye eggs beyond just the traditional kits most people use. Not only does it make a super entertaining activity to do with family or friends, but there are also adorable DIY designs that would be the perfect addition to any Easter tablescape!

* Note that most of these DIYs involve wooden eggs from the craft store, or real eggs that shouldn’t be eaten because of the materials used!


CONFETTI EGGS

For a festive approach, add some confetti to your Easter eggs. Whether you want to work with one single color palette or go for a vibrant, rainbow look, this technique is beyond easy and looks adorable on any Easter tablescape!

Supplies: eggs, food coloring, Mod Podge, foam brush, tissue paper, scissors

How To:

  1. Dye your eggs whatever color you want!
  2. Apply a thin layer of Mod Podge on an egg with the foam brush.
  3. Cut tissue paper into small rectangles and pour it all into one bowl.
  4. Roll the egg around in the bowl. Smooth out the confetti pieces so they lay flat, and leave your eggs to dry!
IMAGE SOURCE: STUDIO DIY

IMAGE SOURCE: STUDIO DIY


MARBLED EGGS

The best part about this DIY is that this is one of the few that can actually be edible! The marbled look is also one of the more sophisticated egg-coloring DIYs out there, which makes it a great technique if you’re hosting Easter dinner this year.

Supplies: eggs, food coloring, Cool-Whip (or shaving cream if you don’t plan to eat the eggs!), toothpicks, baking sheet

How To:

  1. Coat the bottom of a baking sheet with no more than one inch of Cool-Whip or shaving cream.
  2. Randomly place different drops of food coloring throughout the Cool-Whip.
  3. Use a toothpick to swirl the colors together.
  4. Roll each egg through the Cool-Whip. Place the covered egg on a paper towel and let it dry for fifteen minutes or overnight if you want deeper colors.
  5. Take a paper towel to wipe off the excess Cool-Whip, and you’re done!
IMAGE SOURCE: MARTHA STEWART

IMAGE SOURCE: MARTHA STEWART


CHALKBOARD EGGS

One of the best parts about this technique is that it’s super easy to use again and change up next year - you don’t have to throw these ones away with changing decor. Just erase whatever you drew on them this season, store them away, and re-decorate next Easter.

Supplies: Paper Mache eggs from any craft store, chalkboard paint, chalk

How To:

  1. Paint the eggs with a layer of chalkboard paint.
  2. Decorate away with white or colored chalk!
IMAGE SOURCE: CYNTHIA SHAFFER

IMAGE SOURCE: CYNTHIA SHAFFER


WATERCOLOR EGGS

This is definitely one of the more advanced techniques on this list, but believe us, it pays off! Turn your egg-coloring experience into more of an art project with this super fun DIY.

Supplies: eggs, watercolor paint, paint brush, water

How To:

  1. Dip the egg you’re working on completely in water.
  2. Prop the egg up on a stand - you don’t want watercolor paint all over you, and it spreads really easily!
  3. Use the brush to concentrate a lot of paint in one area of the egg.
IMAGE SOURCE: ALYSSA AND CARLA

IMAGE SOURCE: ALYSSA AND CARLA


RUBBER CEMENT EGGS

This technique is similar to using wax or tape to create fun designs on the eggs. It’s kid friendly and nostalgic from your childhood!

Supplies: eggs, rubber cement, food coloring

How To:

  1. Randomly drizzle the rubber cement over each egg.
  2. Wait for the rubber cement to be fully dry!
  3. Color your eggs however you’d like.
  4. After the food coloring is completely dry, rub off all of the rubber cement with your hands, and you’ll be left with a gorgeous design!
IMAGE SOURCE: UNSOPHISTICOOK

IMAGE SOURCE: UNSOPHISTICOOK


If you’re looking to do something more kid-friendly but want to do something a little more exciting than the traditional egg-coloring route, try playing with unique designs. Cut up small strips of electrical tape for an adorable, springtime pinstriped look, do an adorable ombre, or add a pop of extra color by wrapping some thread around the egg!


Easter Dessert: Carrot Cake

IMAGE SOURCE: THE GOURMET GOURMAND

IMAGE SOURCE: THE GOURMET GOURMAND

Easter is just around the corner, so it's time to think about what your going to bring the family party! Instead of fussing over delicate appetizers or a huge tray of pasta, bring over our favorite carrot cake with cream cheese frosting. It is easy to make, easy to decorate, and will be a big hit with your loved ones.

Recipe courtesy of America's Test Kitchen.


INGREDIENTS

Cream Cheese Frosting:

  • 8 oz. cream cheese, softened
  • 5 tbsp. unsalted butter, softened
  • 1 tbsp. sour cream
  • ½ tsp. vanilla extract
  • 1 ¼ cups confectioners’ sugar

Cake:

  • 2 ½ cups AP flour
  • 1 ¼ tsp. baking powder
  • 1 tsp. baking soda
  • 1 ¼ tsp. cinnamon
  • ½ tsp. nutmeg
  • ⅛ tsp. cloves
  • ½ tsp. salt
  • 4 large eggs, room temp
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 1 ½ cups vegetable oil
  • 1 lb. carrots, peeled and grated

INSTRUCTIONS

For the cake: Preheat the oven to 350℉, lightly coat a 9x13 inch cake pan with vegetable oil, and line the bottom of the pan with parchment paper. Whisk the flour, baking powder, baking soda, spices, and salt in a large bowl and set aside.

IMAGE SOURCE: THE GOURMET GOURMAND

IMAGE SOURCE: THE GOURMET GOURMAND

Whisk the eggs and sugars together in another large bowl until frothy and the sugar is mainly dissolved. While whisking, slowly add the oil until the mixture is thoroughly combined and emulsified. Whisk in the flour mixture until no streaks of flour remains. Stir in the carrots.

Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs, about 35-40 minutes. Rotate the pan halfway through baking.

Let the cake cool in the pan on a wire rack for 2 hours. Run a paring knife around the edge of the pan, invert the cake onto the rack, and peel off the parchment paper. Invert again onto a serving platter.

For the frosting: Process the cream cheese, butter, sour cream, and vanilla in a food processor until combined. Add the confectioners sugar and continue to process until smooth, scraping down the bowl as needed. (For an orange cream cheese variation, substitute 1 tbsp. Orange juice for the sour cream and 1 tbsp. Grated orange zest for the vanilla!)