Dye raw eggs according to the directions to the PAAS Easter egg decorating kit. Allow drying overnight.
1. With an egg topper or serrated knife, cut off wider end of the egg (make sure cut is low enough that a spoon can fit in the opening.) If cutting with a serrated knife, lay the egg on a towel, and with a steady but gentle sawing motion, cut halfway through width of egg. Remove knife, turn egg upright, and pop off the top of the egg. Pour 2 of the eggs into a bowl to reserve for the custard, and the others you can save for any other kitchen uses you might have for them. Reserve the paper egg carton. Reserve the shell bodies.
2. Under running water, using your fingers, carefully remove the membrane from inside the shell bodies. Clean up any loose shell pieces from the edges of the shell cavity, then set aside.