Dye your Easter eggs naturally!
Creating naturally dyed eggs can be a breeze! We'll show you how to colour eggs naturally using common ingredients like spices, fruits, and vegetables. Have fun experimenting with different fruits and vegetables to create new shades that are safe for your little ones too. This is also a great way to use up food scraps or spices that are past their best-by date. Follow these easy directions below to create a batch for your egg hunt this Easter.
What You Need
- Natural Easter egg dye recipe, below
- Hard-boiled eggs
- Large wide-mouth jar (such as these Ball Glass Mason Jars, $13, Target)
When dyeing Easter eggs naturally, the shade may vary from ingredient to ingredient, but you can generally expect the following colors. You should be able to fit two to six eggs per jar depending on size. Soak your eggs in the refrigerator longer to increase the intensity of the colors; we recommend soaking overnight.
Bluish-Gray: Mix 1 cup frozen mashed blueberries with 1 cup water, bring to room temperature, and let sit until the water is colored. Strain blueberries before adding hard-boiled eggs.
Blue: Yes, red cabbage-dyed Easter eggs turn out blue! Cut a head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 tablespoons of vinegar. Let cool to room temperature and remove cabbage with a slotted spoon ($13, Williams Sonoma).
Jade Green: Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 teaspoons of white vinegar.
Faint Green-Yellow: Peel the skin from 6 yellow apples. Simmer in 1½ cups water for 20 minutes; strain. Add 2 teaspoons of white vinegar. Simmer 4 ounces chopped fennel tops in 1½ cups of water for 20 minutes; strain. Add 2 teaspoons of white vinegar.
Orange: The longer you soak these onion-dyed eggs, the darker the color will be. Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 teaspoons of white vinegar.
Faint Red-Orange: Stir 2 tablespoons paprika into 1 cup boiling water; add 2 teaspoons of white vinegar.
Yellow: Rich yellow: Simmer 4 oz. chopped carrot tops in 1½ cups water for 15 minutes; strain. Add 2 teaspoons of white vinegar. Mustard-yellow: Stir 2 tablespoons turmeric into 1 cup boiling water; add 2 teaspoons white vinegar. Various shades: Steep 4 bags of chamomile or green tea ($3, Target) in 1 cup boiling water for 5 minutes. Pale yellow: Chop 4 ounces goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 teaspoons of white vinegar. Faint yellow: Simmer the peels of 6 oranges in 1½ cups water for 20 minutes; strain. Add 2 teaspoons of vinegar.
Brown-Gold: Simmer 2 tablespoons dill seed in 1 cup water for 15 minutes; strain. Add 2 teaspoons of white vinegar.
Brown: Add 1 tablespoon vinegar to 1 cup of strong coffee.
Pink: Faint pink: Chop 4 ounces amaranth flowers and simmer in 2 cups water; strain. Add 2 teaspoons of white vinegar. Simmer the skins from 6 avocados in 1½ cup water for 20 minutes; strain. Add 2 teaspoon white vinegar. Medium pink: Mix 1 cup pickled beet juice and 1 tablespoon vinegar. Dark pink: These beet-dyed eggs will darken the longer they sit in the liquid. Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 tablespoons of vinegar and let cool to room temperature; remove beets.
Lavender: Mix 1 cup grape juice and 1 tablespoon vinegar.
Teal: Soak eggs in blue made from red cabbage and then soak eggs in yellow made with turmeric.
This recipe and the images are taken from Better Homes and Gardens
