For the Love of Egg Dyeing
With Earth Day coming up, I’ve been thinking about how to have a greener Easter. I keep thinking about all those plastic eggs. I admit it, I have a bunch too. Over the years, the hardboiled eggs have been increasingly replaced by those candy filled plastic eggs. Yet, when I think back, my fondest Easter memories are of the fun we had dying eggs with my mother, grandmother and sister. How proud we were of our free-form creative exploration. We learned about color mixing when we dipped it into multiple colors. We discovered how to make half-n-half or rainbow eggs — and learned who had the steadiest hand (or patience) to hold it there just half dipped in. As a mom now, my daughter and I love dyeing eggs together. With clear wax crayons, we’ll write an invisible message on the egg and watch it appear in the dye. As the kids get older, the hunt is over in a matter of minutes, but egg dyeing, that’s an activity!
What to do with all those hard boiled eggs? Below is my go-to egg salad recipe:
8 large, hard boiled eggs, chopped.
½ cup mayo
3 tabs shallots, finely chopped
1 ½ tabs fresh tarragon, chopped
2 tea white wine vinegar
Salt & Pepper
Finely chop the eggs (you can use an egg slicer, fork, or my favorite: pastry blender). Add all the other ingredients and stir. Cover and chill for 30 minutes or so, for the flavors to blend. You can make a sandwich with any type of bread, but my personal favorite is rye bread for this recipe. You can also make mini-sandwiches for appetizers/snacks.