How to Make Decoupage Easter Eggs

Phyllis Blog Spotlight 6 Comments

Easter is only two weeks away! One of my favorite parts of the Easter weekend is gathering with my family to decorate Easter eggs. Colored eggs are a universal symbol of Easter, and cultures around the world have been putting their own spin on decorated eggs for years. There are endless materials and techniques for creating gorgeous custom eggs, but I have a real fondness for decoupage.

Decoupage is less messy than vinegar-based dyes, and the end product makes an easy and impressive addition to any Easter centerpiece. Get creative by using beautiful napkins that complement your spring décor. I hope this project, from the March/April issue of Cooking with Paula Deen, will add inspiration to your Easter holiday. For a limited time, we’re offering Ribbon in my Journal readers 25 percent off of a one-year subscription to Cooking with Paula Deen. Use the code PAULA at checkout.


Decoupage Easter Eggs


  • Scissors
  • Patterned paper cocktail napkins
  • Cold hard-cooked eggs
  • Soft pastry brush
  • Pasteurized egg whites, lightly beaten
  • Empty egg carton


  • Unfold napkins, and cut napkins along the folds into four squares. Remove any pieces that are not patterned.
  • Place a square over the center of an egg, and gently brush beaten egg white onto the napkin to adhere it to the egg, working from the center out.
  • Trim off any excess napkin at the back of the egg. Place egg in empty carton, and let dry. For a glossier look, after eggs are dry, gently rub vegetable oil onto eggs using a paper towel.

Note: If promptly refrigerated after decorating, decoupage eggs may be peeled and eaten up to 4 days later.

What are your Easter plans?

Comments 6

  1. What a delight! I love the decoupaged eggs. Decorating eggs in all manner of ways through the years has added great Easter memories to many of our lives. What a sweet memory this would add!!

    We, too celebrate and rejoice around a beautifully prepared table and a feast including baked ham — it was Daddy’s favorite — and deviled eggs — Mother took them to so many bereaved homes.

    Ah! Memories! Thank you for frequently reminding us to remember our traditions that add texture & richness to our lives…

  2. Roma,
    When I lived in Saskatoon, Saskatchewan, Canada in 1971-73. My husband and I rented a house in a Ukranian neighborhood, and all of the ladies there made the Ukranian Easter Eggs. They were incredible, and I could not believe the hours put in to hand design them. Those ladies were true artists. I also loved the traditional braided Easter breads. They were so delicious, and every year I miss not having any. I like to bake and cook, but I am not a bread baker and could never hope to equal those breads anyway. Thank you for the memories.

    I also appreciate you Phyllis, telling how to decoupage eggs. They are so pretty. Thank you too, for offering Paula Deans cooking magazine. In my book, she is a great lady.

  3. What a great idea: simple and beautiful. Fortunately I collect good used gift wrapping paper and have a number of new rolls always on hand. I can’t wait to check my gift wrapping supplies closet for just the right ones for this project. During the Depression of the 1930s my clever grandmother saved wrapping paper and ribbon and could always make a lovely tag or card for gifts. She pen sketched, water colored and wrote her own Christmas cards and I was fortunate to watch her and to help a little bit here and there.One of my most cherished inheritances is the love of beauty and a desire to share it. Thank you, Phyllis, for sharing Paula’s idea with us. Have a beautiful and holy Easter.


  5. We make Ukrainian Easter eggs called pysanky. We also bake our traditional Easter breads called babka and paska. On Easter Saturday we go to church to bless our baskets that are filled with some of the foods that we will be eating Easter Sunday. It is a beautiful site with everyone’s baskets decorated with embroidered cloths and greenery. Each has a candle that is lit during the blessing.

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