Easter 2010; 'watercolor' eggs.
Hot water dye, with paint brushed accents. There were more, but they were eaten before I found the camera.

I realized I never posted the Directions for ...
Crystallized Sugar Eggs, you just mix sugar with enough water until it gets like sand for sandcastles.
(If you want a fine crystal, use superfine sugar; if a larger sparkle, just use regular. For a stronger egg, you can add egg white. I don't because too many people are avoiding eggs, and kids like to eat them. )
Pack your mold, and level off. Turn over onto a cookie sheet, remove mold. After you remove them from the molds, cut an equal amount from each end for the 'peep' hole, and butt the 2 together. That keeps the area from drying out like the outside shell.

Here you have 2 options: let dry naturally, or use a very low oven.

When you have a dry shell, pick it up and carefully spoon out the still damp sugar mix, leaving an equal width shell all around. Be careful with the edges of the peep hole. Set back down and let it dry the rest of the way.
When both sides are thoroughly dry, add your designs to the inside, and put together with royal icing.
Pipe along the seam, and add any decorations. Let dry, package, and give away.
That's it.
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The Molds you use are just the plastic eggs. They come in 2 parts. You can buy them at Michael's or JoAnne Fabric or just at the dollar store.
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Exactly the same technique is used for Christmas ornaments; or to make sugar cubes and decorate them for fancy tea parties or weddings, as well. It's much cheaper than buying them, and you can choose your own size. My daughter's friends used to love those, when she was little.
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Found you some directions with pictures.
http://www.thriftyfun.com/tf334674.tip.html

Dyeing Easter eggs ala Martha Stewart (with my own changes).
My eggs are home-laid brown and green ones, so if you use store-bought white eggs you will get a slightly different look.
I used a dozen eggs, but one tie only wrapped 7. I put the rest in the pot to fill it up, and give the kids some to eat.
Dying Easter eggs ala Martha Stewart (with my own changes)
1 dozen eggs
1/2 cup white vinegar
1 silk tie with a design or colors you like
twist tie for each egg
water to cover
deep pot

Cut the tie long enough to wrap around each egg, and secure with a twist tie.
Put the 1/2 cup vinegar in the pot, add the wrapped eggs, and water to cover.
Simmer as usual, until they are as done as you like. For the size eggs we have, I usually simmer for 7 - 9 minutes.
Drain hot water. Rinse with cold water.
Remove the wrapped eggs to a plate to cool. DO NOT unwrap until they are cold! They will smear a little.
When the wrapped eggs are cool, remove the twist ties and cloth, and let dry.
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The loose eggs, you can just rinse and use as usual. They will be all speckled because of the vinegar. (The upper right and upper left eggs were unwrapped ones.)
If you want the eggs speckled without using the tie, just put vinegar and coloring in when you cook them.