Khaki Green Natural Egg Dye & Egg Coloring

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From: EatingWell Magazine March/April 2013

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.

Ingredients 1 serving

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  • Outer loose skin from 8 red onions
  • 2 cups boiling water
  • 3-4 white eggs, hard-boiled (see Tip)
  • 2 tablespoons distilled white vinegar

Preparation

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  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 1 egg
  • Per serving: 72 calories; 5 g fat(2 g sat); 0 g fiber; 0 g carbohydrates; 6 g protein; 24 mcg folate; 186 mg cholesterol; 0 g sugars; 0 g added sugars; 270 IU vitamin A; 0 mg vitamin C; 28 mg calcium; 1 mg iron; 71 mg sodium; 69 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 medium-fat meat

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