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Try this easy egg dye recipe to make a natural dye for coloring Easter eggs. Egg coloring made with beets dyes white eggs a gorgeous shade of soft violet. 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


Recipe Summary test

5 hrs 15 mins


Ingredient Checklist


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

  • Strain the dyeing liquid from the beet 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.

  • 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; protein 6.3g; carbohydrates 0.4g; sugars 0.2g; fat 4.8g; saturated fat 1.6g; cholesterol 186mg; vitamin a iu 270IU; folate 23.5mcg; calcium 28mg; iron 0.9mg; magnesium 6mg; potassium 69mg; sodium 71mg.