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
- 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.