Colouring Easter eggs as a kid was always stressful. You ran the risk of your eggs cracking while they boiled. Then you had to mix the PAAS food colouring tabs in separate bowls. Then you had to deal with your mom hovering over your shoulder, saying, “If you stain my counter, so help me God…” And let’s not get started on your shaky hands when it came to lowering the eggs into the dye with that flimsy wire holder.

A photo of a Cool Whip container with white eggs scattered around it.

When someone recently pointed me to Cool Whip Easter Eggs, I was like “Hunh?” But if you think about it, it sort of makes sense. Cool Whip, after all, is a versatile substance. It makes a great topping for pumpkin pies. When frozen, it can substitute for ice cream on those lonely Saturday nights. And it’s also a fantastic facial moisturizer. So why not eggs? (Apparently you can also use shaving cream for the eggs, but a word of caution – shaving cream doesn’t taste as good on pumpkin pie. I’m speaking from experience.)

To start, boil your eggs. After they’re cool, soak them in distilled vinegar for about five minutes. I wasn’t sure if my vinegar was distilled as it seemed eat away at the eggshells like acid. And giving someone a soft Easter Egg is never a good idea. So keep an eye on them.

A photo of eggs in a metal bowl, covered in vinegar.

Rinse your eggs and dry them. Then empty a container of Cool Whip into a glass baking dish, add a few drops of food colouring, and swirl it around with a toothpick. Then roll your eggs in the mixture.

A photo of Cool Whip spread across a glass baking dish with swirls of bright food colouring throughout.

Let them sit in the Cool Whip for about 10-15 minutes before rinsing and drying them.

A photo of eggs swirled in brightly coloured Cool Whip.

So how did my eggs turn out?

A photo of coloured eggs. They are marbled and coloured blue, purple and pink.

Not bad, I guess. Although some of the colours seemed to have left the party. (Hello, green?) And I would’ve preferred to eat the Cool Whip.

The good thing is that these eggs are edible. So welcome to Brian’s Week of Egg Salad Sandwiches. My mom used to make egg salad sandwiches, but the egg salad was always warm and there were bits of shells inside. Let’s just say I’m still recovering.

A photo of coloured eggs. They have an e marble effect and are coloured blue, purple and pink.

In terms of presentation, I can’t think of anything lovelier, or more economical, than placing your eggs in the leftover Cool Whip container as your Easter centrepiece. You and your eggs will no doubt be the topic of conversation with every relative on their way home.

A photo of brightly coloured eggs sitting inside a Cool Whip container.

Happy egg hunting, everyone.