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Edible Faberge Egg Print E-mail

The original Faberge Egg was designed by world famous gold smith Carl Faberge in 1884 as an Easter gift from the Czar of Russia to his wife Czarina Maria. This lavish gift was to celebrate the most important feast of the Russian Orthodox church calendar.

Discover more about Faberge Eggs.

We're making an edible version with "jewels" made from carrots and vivid red peppers. The beet juice dye changes color the longer it is on the egg. It will go from deep pink to a royal purple in about 10 minutes. After time the color will fade. This is not a recipe that can be made ahead of time.

{Makes 6 eggs}

You'll need:

  • 6 hard boiled eggs
  • 1 can of sliced beets
  • 4 ounces of cream cheese
  • 1 tablespoon of milk
  • 4 mini carrots - cut in 1/4 inch rounds
  • 1/4 of a sweet red pepper - cut in 1/4 inch squares
  • 1 package of Brassica Salad Mix sprouts
  • A little adult help


  • A small bowl
  • A can opener
  • A zipper sandwich bag
  • Scissors or kitchen shears
  • 6 small serving plates

      1. Open the can of beets about halfway and pour the red liquid into the bowl.
      2. Put the cream cheese into the zipper bag and add the milk. squeeze the bag gently until the cream cheese is softened. Set aside.
      3. Carefully remove the shell from the egg. You want the surface to be as smooth as possible.
      4. Put the peeled eggs in the beet juice and turn them often so the color is even. When they are a deep rich pink take them out and let them dry.
      5. Make a little "nest" with the Brassica Salad Mix on each plate.
      6. Stand the egg up in the nest.
      7. Cut a tiny corner off the zipper bag. Gently squeeze the cream cheese out, making a ridge from top to bottom. Repeat on the other side, then divide the two halves with another cream cheese ridge.
      8. Arrange your vegetable "jewels" and serve right away. The color of the eggs will change to a regal purple within minutes.