Cool Whip Dyed Easter Eggs

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Looking for a fun and creative way to dye Easter eggs this year? Try making Cool Whip dyed eggs instead of using traditional liquid dyes!

Prep Time5

Cook Time1 5

Total Time1 10

Course: Appetizers

Cuisine: American

Servings: Dozen

Calories: 931kcal

Place the hard-boiled eggs in a bowl of vinegar and let them soak for about 15 minutes. Don't over-soak, or the vinegar will start to eat away at the shell. Use enough vinegar to cover the eggs completely.
24 Boiled Eggs, Vinegar
Rinse the eggs in cool water and place them on paper towels to dry completely.
Spread the Cool Whip in an even layer (about 1 inch thick) inside the 9x13 baking dish.
1 16 ounces Tub Cool Whip
Add drops of food coloring in various spots across the Cool Whip. You can create designated color sections or mix multiple colors in one area for multi-colored eggs.
Gel or Liquid Food Dyes
Use a toothpick to gently swirl the colors into the Cool Whip. Don't over-mix or the colors will become muddy.
Put on rubber gloves and roll each egg in the colorful Cool Whip until completely covered. You can place them back in the dish after rolling.
Let the eggs sit in the Cool Whip for at least 10 minutes to absorb the color.
Rinse each egg under cool water (don't rub) to remove the Cool Whip, revealing the beautiful colors underneath.
Place the eggs on paper towels to dry completely.
Once dry, the color won't transfer off the eggs.

Keep eggs edible - If you plan to eat the eggs afterward, store them in the refrigerator between steps.
Color intensity - For more vibrant colors, use gel food coloring or let the eggs sit in the Cool Whip a few minutes longer.
Don't overdo the dye - Especially with gel coloring, a little goes a long way. Too much dye can make the colors bleed together too much.
Create themes - Try color combinations that match holidays or your home decor – pastels for Easter, red and green for Christmas, or your favorite team colors.
Timing matters - Don't let the eggs sit in the Cool Whip overnight, as it can begin to affect the egg shells. Ten to fifteen minutes is usually perfect.