Make Beautiful Naturally Dyed Easter Eggs with Foods You Probably Have on Hand
Use natural foods—like beets, onions and cabbage—to make beautifully colored eggs.
Are you interested in coloring eggs naturally with food-based Easter egg dyes? We've developed a fool-proof technique and food-based dye recipes for for five natural Easter egg colorings: Yellow, Khaki Green, Red, Violet, Blue and Orange. Happy Easter!
Wash and gently scrub white eggs to remove any debris. Hard-boil, if desired, but leave the shell on.
To prepare dyes, set out as many bowls as colors you want to prepare.
Pour 2 cups boiling water over each natural dye; let steep for at least 30 minutes and up to 2 hours to extract the color.
Strain the dyeing liquid (see below for which foods to use for which color combinations) from the bowls (except for the turmeric).
Stir 2 tablespoons distilled white vinegar into each color of dye; add 3-4 eggs to each color. Refrigerate the eggs in the dyes for at least 4 hours or up to 1 day. Longer soaking will give a more vivid color, but limit soak time to 24 hours.
Remove eggs from the dye with a slotted spoon. Let dry on a wire rack. If you plan to eat the eggs, refrigerate for up to 1 week.
Natural Egg Coloring Recipes
Add one "natural dye" to each bowl:
Blue Natural Egg Dye: 1/4 head red cabbage cut into 2-inch chunks
Violet Natural Egg Dye: 1 large beet, cut into chunks
Green Natural Egg Dye: Outer loose skin from 8 red onions
Orange Natural Egg Dye: Outer loose skin from 8 yellow onions
Yellow Natural Egg Dye: 1 tablespoon ground turmeric