Marbled Deviled EASTER Eggs | Artificial Dye-free

Try our Marbled Deviled Egg recipe this Easter, a festive colorful holiday classic that is artificial dye-free. These naturally colored marbled eggs are a healthy alternative to all the candy and treats during Easter celebrations.

INGREDIENTS

Color Kitchen color packets
12 hard boiled eggs
½ cup mayonnaise
1 tsp sea salt
Black pepper, to taste
Chives, to garnish

DIRECTIONS

Carefully cut each egg in half lengthwise. Remove the yolks with a spoon and add to a large mixing bowl.

Add Color Kitchen color packets to small jars. Into each jar, add 1 teaspoon of water, and mix to dissolve. Once the color has dissolved, add ¼ cup of water into each jar.

Add 2 egg white halves to each color jar, and let soak for 1-5 minutes, depending on desired concentration of color.

Remove eggs from the color, and place on a plate lined with paper towels to let excess dye dry off.

Add mayo, salt, and pepper to the egg yolks, and use a fork or a mixer to whip the egg yolks until a smooth mixture is made.

Either pipe or spoon the egg yolk mixture into the egg whites.

Garnish with chopped chives.

Easter Cake | Natural | Artificial Dye-free

We absolutely love the Simple Mills and Color Kitchen collab — especially for something as cute as this!

Makes: 3 Layer 6” Cake (or 2 Layer 8” Cake)

Ingredients

2 boxes Simple Mills Vanilla Cake Mix
3 Jars Simple Mills Vanilla Frosting
1 Blue Color Kitchen Color packet
1 Green Color Kitchen Color packet
1 Orange Color Kitchen Color packet
1 Color Kitchen Rainbow Sprinkles

Directions

Follow the directions on the back of the box to bake the cake mix and pour into either 3 6” cake pans or 2 8” cake pans.

Once the cake is cooled, remove from pans.

In a mixing bowl, or in your stand mixer fitted with the paddle attachment, add 2 jars of frosting and 1 packet of ColorKitchen Blue and mix to combine completely.

On a cake stand, plate or spinner, add a small dollop of frosting and place the first cake layer. Add a generous amount of frosting and spread to cover the layer evenly. Top with the second cake layer, and repeat this process. Frost the rest of the cake with the blue frosting.

Divide the last jar of frosting into two bowls. In the first add ColorKitchen Orange packet and stir to combine completely. In the second, add the ColorKitchen Green packet and stir to combine completely.

In a piping bag with decorating tip #133, add the green frosting. You will use this for the grass and for the carrot tops. Set aside.

In a piping bag with a coupler, add the orange frosting and decorating tip #104. This will be used for the carrots.

First, pipe grass all the way around the boarder of the cake.

Next, with the larger side of tip #104 up against the cake and the smaller side closer to you, pipe a line going back and forth to create a carrot shape. Do this around the entire cake, or anywhere that you want carrots. You can make them varying sizes and heights, have fun with it

Using the green frosting, pipe little dollops on the tops of all carrots to create the tops.

Switch out the decorating tip #104 for #96 in the orange and pipe a boarder around the top of the cake.

Sprinkle the top with ColorKitchen Rainbow Sprinkles.

Easter Egg Sprinkle Cookies

A fun way to celebrate Easter with the kids while not having to dye eggs!

MAKES: 3 Dozen Cookies

Ingredients-Cookie

2 sticks (227 g.) organic butter, softened
142 g. organic powdered sugar, sifted
2 tsp. organic almond extract
255 g. organic flour
3 packets Color Kitchen Foods Rainbow Sprinkles

Ingredients-Topping

340 g. (12 oz.) organic white chocolate, chopped
Color Kitchen Foods Pink, Yellow, Blue Food Dyes 

Directions

Preheat oven to 350 degrees.

In a shallow bowl, add the sprinkles. Set aside.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and almond extract. Mix on low until all ingredients are combined.

Add the flour and mix until combined.

On a baking sheet fitted with parchment paper, hand form egg shaped cookies. This is really simple, just make a ball and then squeeze each side a little to create a point. Each dough ball should be about 1.5” in diameter.

Dip each egg shaped dough ball into the sprinkles, and space them at least 1” apart on the baking sheet.

Bake for 13 minutes.

Allow cookies to cool before beginning next step.

In a double boiler, add the white chocolate and melt until three-quarters melted. Remove from heat and stir vigorously until completely melted.

Separate the white chocolate into four bowls.

Sprinkle a little bit of pink dye into one bowl, yellow in another, blue and yellow to create green in another and pink and blue to create purple. Use equal parts of each when combining the colors. To get pastel colors, it is too little of an amount to measure so be careful not to sprinkle too much or you’ll end up with a brighter color.

Stir each bowl of chocolate to combine the dyes completely.

Dip the bottom (the non sprinkle side) of each cookie in different colored chocolate. Set them chocolate side down on a baking sheet with parchment paper.

Allow to set until cool or in the fridge.

Eat cookies!

Store in a cool dry place, or in the fridge.

Baker’s Note: To make these cookies gluten free, substitute the organic flour for 227 g. organic gluten free flour blend and 57 g. organic coconut flour.

Mammoth Lakes – bake at 350 for 11 minutes

- Recipe by Mimi's Cookie Bar