Blue Natural Egg Dye & Egg Coloring

March/April 2013

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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.

Blue Natural Egg Dye & Egg Coloring

Makes: 3-4 eggs dyed

Active Time:

Total Time:


  1. 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.
  2. 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.
  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.

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.


Per egg: 72 calories; 5 g fat (2 g sat, 2 g mono); 186 mg cholesterol; 0 g carbohydrates; 0 g added sugars; 6 g protein; 0 g fiber; 71 mg sodium; 69 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 medium-fat meat

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Recipe Categories

Ease of Preparation
Total Time
More than 1 hour
Main Ingredient
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
March/April 2013
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