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Sprinkles turn regular old eggs into amazing, dye-free, edible works of art, with minimal effort and maximum fun. These hard-boiled eggs bejeweled with pastel-colored nonpareils make an extra-special addition to any Easter egg hunt or Easter basket. Here’s how to make them.
You will need:
5 ounces (1 jar) nonpareils in spring colors (I used Wilton’s Spring Mix)
Ziplock sandwich bag
1/3 cup powdered sugar
1-2 tablespoons water
4 hard-boiled eggs, unpeeled (here’s how to make perfect hard-boiled eggs)
Pour the nonpareils into the ziplock bag. In a small bowl or ramekin with deep sides, whisk together the powdered sugar and water to form a smooth, thick paste, similar in consistency to Elmer’s glue (there are still a couple of lumps in the batch shown).
Gently roll an egg in the sugar paste with a fork or small slotted spoon. Lift the egg and let the excess sugar drip off before placing the egg in the bag with the sprinkles.
Close the bag and gently shake to cover the egg. Let the egg sit and dry for a couple of minutes in the bag before repeating with the remaining eggs. Handle the eggs carefully so that the sprinkles don’t chip off too much. The shell showing through in some spots will add to the patina of the eggs and make each one unique.
Jackie Alpers is an award-winning food photographer and the author of Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts (Quirk Books 2013).