Try this easy egg dye recipe to make a natural dye for coloring Easter eggs. Egg coloring made from red onion skin dyes white eggs a gorgeous khaki green, which deepens in color as it dries. For best results, be sure to soak your eggs in the dye for at least 4 hours, but not longer than 24 hours.
3-4 eggs dyed
Active Time: 15 minutes |
Total Time: 5 1/4 hours
Outer loose skin from 8 red onions
2 cups boiling water
3-4 white eggs, hard-boiled (see Tip)
2 tablespoons distilled white vinegar
Place onion skins in a medium bowl. Pour boiling water over the onion skins and let steep for at least 30 minutes and up to 2 hours to extract the color.
Strain the dyeing liquid from the onion skins into another medium bowl. Stir in vinegar; add eggs. Refrigerate the eggs in the dye 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 the 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.
Per egg :
5 g Fat;
2 g Sat;
2 g Mono;
186 mg Cholesterol;
0 g Carbohydrates;
6 g Protein;
0 g Fiber;
71 mg Sodium;
69 mg Potassium
0 Carbohydrate Serving
Exchanges: 1 medium-fat meat
Tips & Notes
Make Ahead Tip: Refrigerate hard-boiled eggs for up to 1 week.
Tip: To hard-boil, place eggs in a single layer in a saucepan; cover with 1 inch of water. Bring just to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, immediately pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool.