Orange Natural Egg Dye & Egg Coloring

Orange 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 yellow onion skins dyes white eggs an amazing shade of orange. 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 yellow onions
  • 2 cups boiling water
  • 3-4 white eggs, hard-boiled (see Tip)
  • 2 tablespoons distilled white vinegar


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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 the 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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