Try this easy egg dye recipe to make a natural dye for coloring Easter eggs. Egg coloring made from red cabbage dyes white eggs a gorgeous shade of blue. For best results, be sure to soak your eggs in the dye for at least 4 hours, but not longer than 24 hours. Source: EatingWell Magazine, March/April 2013

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Place cabbage in a medium bowl. Pour boiling water over the cabbage and let steep for at least 30 minutes and up to 2 hours to extract the color.

  • Strain the dyeing liquid from the cabbage 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.


Make Ahead Tip: Refrigerate hard-boiled eggs for up to 1 week.

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.

Nutrition Facts

72 calories; 4.8 g total fat; 1.6 g saturated fat; 186 mg cholesterol; 71 mg sodium. 69 mg potassium; 0.4 g carbohydrates; 6.3 g protein; 270 IU vitamin a iu; 24 mcg folate; 28 mg calcium; 1 mg iron; 6 mg magnesium;