Dying Easter Eggs with Whipped Cream

1

To Hard Boil Eggs:

2

Gently put the eggs in a pot and cover completely with cold water. Place on stove over high heat.

3

When the eggs come to a full boil, remove the pot from the stove. Cover and set aside for 12 minutes.

4

Carefully remove the eggs from the pot with a spoon or tongs and transfer to a dish-towel lined pan with a rim. Cool to room temperature.

5

To color the eggs:

6

Place (1) pint Clover Heavy Whipping Cream in a large mixing bowl and whip with an electric mixer on high speed until creamy peaks form. Spread the whipped cream in a large baking dish with sides.

7

Mix each food color separately with a couple of drops of vinegar in its own cup. Drip the food coloring liberally over the whipped cream, keeping a space of about 1 inch between drops.

8

Use a spoon handle or knife to swirl the colors around the whipped cream. Do not over-mix or the colors will become muddy!

9

Working with one egg at a time, gently roll each egg in the colored cream in a single, continuous motion. *Food coloring will stain your fingers; use thin rubber gloves to avoid staining if desired. Set colored egg aside on a plate. Continue until all eggs are colored.

10

Let the eggs sit for 15 minutes. The longer they sit, the darker the color. Rinse + dry!