* 8 eggs
* 1 tablespoon mayonnaise
* 2 tablespoons prepared Dijon-style mustard
* 1 teaspoon dried dill weed
* 1 teaspoon paprika
* 1/2 red onion, minced
* salt and pepper to taste
DIRECTIONS

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
3. Serve on bread as a sandwich or over crisp lettuce as a salad.

* Tea or Coffee – Gives a brown or yellowish tan hue.
* Onion Skin – Yellow or purple hue, or reddish pick with red onions.
* Beets – Dark purple color.
* Red Cabbage -Purple hue or bluish.
* Turmeric or Saffron – Yellow color.
* Grape Juice or Dark Concord Grapes – Lavender color.
* Blueberries,Red Cabbage Leaves (boiled), Purple Grape Juice – Blue color.
* Spinach Leaves (boiled)- Green color.
* Dandelions – Yellowish color.
* Orange peels – Lemon Peels – Yellow hues.
* Shredded Carrots – Yellow Orangish hues.
* Black Walnuts – Tannish stain hues
* Chili Powder – Brownish Orange hues.

Eggs colored with natural dyes have a dull finish and are not glossy. After they are dry, you can rub the eggs with cooking oil or mineral oil to give them a soft sheen.

* Dry, hard-boiled eggs (with no cracks) at room temperature
* Food coloring
* White Vinegar
* Construction paper, scissors, and stapler
* Rubber cement (do not use the type called one-coat rubber cement, it is too sticky)
* Disposable cups
* Popsicle stick
* Spoons
* Paper towel
Step 1
Make homemade egg dye.
Mix 1/2 cup boiling water, 30 to 40 drops of food coloring, and 1 teaspoon of white vinegar.Let the dye cool completely before using it

Step 2
Cover the table with newspapers. Pour about 1/2 cup of rubber cement into another cup. Be sure to wash your hands thoroughly with soap before you touch the eggs.If the eggs get dirty, they won’t dye evenly.

Step 3
Cut a strip of construction paper and staple it into a circle. This will make a stand for the egg.Set the egg on top. Dip a popsicle stick into the rubber cement and dribble it onto the egg.Let it dry for about 15 minutes, then turn it over and dribble the bottom.

Step 4
With a spoon, place the egg into the dye, and you’ll start to see your patterns.Leave the egg in the dye until it’s the color you want.

Step 5
Remove the egg from the dye with the spoon.Gently pat the egg with a paper towel Let it dry for about 30 minutes

Step 6
Rub the rubber cement with your fingers. It will come right off, leaving pretty squiggly designs.Don’t eat these special eggs, they are for decoration only.

* 2 (12 ounce) bottles beer
* 2 pounds dark brown sugar
* 1/2 cup butter or margarine
* 6 eggs
* 1 teaspoon vanilla extract
* 9 cups all-purpose flour
* 1/4 cup baking powder
* 3 cups raisins
* 3 cups candied mixed fruit

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease 4 9×5 inch loaf pans.
2. In a large saucepan, combine beer, sugar and butter over medium-low heat. When the ingredients melt into each other remove from the stove top and let cool. When the mixture is cool, mix in beaten eggs and vanilla extract.
3. In a large bowl, combine flour, baking powder, raisins and mixed fruits. Stir beer mixture slowly into the dry mixture, incorporating and mixing as you go. Pour mixture into the prepared loaf pans.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes.

* 2 1/2 cups all-purpose flour, divided
* 1/4 cup white sugar
* 1 teaspoon salt
* 1 (.25 ounce) package active dry yeast
* 2/3 cup milk
* 2 tablespoons butter
* 2 eggs
* 5 whole eggs, dyed if desired
* 2 tablespoons butter, melted

DIRECTIONS

1. In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
2. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
5. Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
6. Bake in preheated oven for 50 to 55 minutes, or until golden.

Preparation :
Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts. Knead 20-30 times on board lightly dusted with confectioners sugar. Divide and shape into 8 eggs; chill. Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top. Keep frosting mix over hot water while dipping the eggs. Decorate with white frosting mix tinted with pastel colors.

Preparation :
Preheat the oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch pan. In a large bowl, beat the eggs, oil and brown sugar until well blended. In a separate bowl, sift the baking soda, cinnamon, salt and flour, then gradually add it to the egg mixture; do not over mix. Add the pineapple and syrup, coconut, walnuts and carrots, and beat well. Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 to 15 minutes. Invert onto a cooling rack and cool completely. Serves 12 to 14.