Chili Powder Boiled Orange Easter Eggs

Chili Powder Boiled Orange Easter Eggs
Staff Writer
Boiled Orange Easter Eggs
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Boiled Orange Easter Eggs

Add a little heat to your Easter eggs. Chili powder boasts a beautiful rusted orange that will truly pop on your hard-boiled egg.

Click here for more Natural Easter Egg Dye Recipes!

From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.

 

4
Servings
101
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 tablespoon of turmeric, chili powder or a cup of beets
  • 2 tablespoons
  • 2 cups water

Directions

Spread the newspaper over your work surface.

Draw on the eggs with crayons. The wax will not come off when you dye the eggs.

Combine spices, water and vinegar in assorted pots on every burner on the stove.

Dip each egg in the dye. Let the egg sit in the dye for several minutes to allow the color to set.

Use a spoon to remove the egg from the dye.

Wipe the water off with a paper towel, and place the eggs in a container, such as an empty egg carton, to dry.

Once you're finished with all of your eggs, store them in the refrigerator.

Nutritional Facts

Total Fat
5g
7%
Saturated Fat
1g
4%
Carbohydrate, by difference
12g
9%
Protein
2g
4%
Vitamin A, RAE
130µg
19%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
80mg
8%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
44µg
11%
Iron, Fe
6mg
33%
Magnesium, Mg
26mg
8%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
77mg
11%
Selenium, Se
5µg
9%
Sodium, Na
49mg
3%
Water
84g
3%
Zinc, Zn
1mg
13%

Chili Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chili Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.

Chili Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère for meat-based chili; Riesling, gewürztraminer, muscat, or torrontés for vegetarian or poultry-based chili.