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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2013

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Recipe Summary

total:
5 hrs 15 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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; protein 6.3g 13% DV; carbohydrates 0.4g; exchange other carbs; dietary fiberg; sugars 0.2g; fat 4.8g 7% DV; saturated fat 1.6g 8% DV; cholesterol 186mg 62% DV; vitamin a iu 270IU 5% DV; vitamin cmg; folate 23.5mcg 6% DV; calcium 28mg 3% DV; iron 0.9mg 5% DV; magnesium 6mg 2% DV; potassium 69mg 2% DV; sodium 71mg 3% DV; thiaminmg 2% DV.