Salad Dressing Easter Eggs: Simple, Marbled Beauty

To say that this technique for dying Easter eggs is simple is an understatement. My daughters and I thoroughly enjoyed creating these gorgeous, marbled Easter eggs with basic salad dressing ingredients and food coloring. What follows is my spin on Martha Stewart’s concept.

Rachel Divider

MS used hard cooked, white eggs and dyed them first in a pale color. I used pre-colored, fresh-from-the-hen eggs in blue, green, white and brown hues, most of which were hand-blown.

My 4 year old made the MS drying rack with common pins space apart in 1″ blocks.

We made MS’s egg-drying rack from foam board and flat-head pins. It worked, but no better than my egg carton/toothpick drying rack, which I’ve used with my blown eggs for years.

2 toothpicks bound with masking tape, stuck into an egg carton works great too.



2 cups warm water (MS uses 3)
1 tablespoon vinegar
1 tablespoon olive oil
Food coloring (MS uses 15-20 drops of liquid food coloring; I tried the liquid colors but far prefer the results from Wilton icing gel colors)


In shallow dishes, add the salad dressing ingredients, gently and briefly swirling a fork through it. I found that the best effects were achieved when undissolved particles of the gel coloring remain on the bottom and edges of the bowl.

Briefly roll an egg in the salad dressing, remove and dry with a paper towel. Roll or dip in additional colors if desired.

This technique was simple enough for my 4 year old to master.

This technique was simple enough for my 4 year old to master.

Dry with paper towel.

Hard cooked eggs do not require additional drying after wiping off with the paper towel, but the inside of a blown egg will.

The eggs retain a glossy sheen from the oil.

The eggs retain a glossy sheen from the oil.  

Even the mess at the end was beautiful!

Happy Easter from my peeps to yours!

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8 years ago

Let me know how it goes, Julie!

7 years ago

need to try thjis

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