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Use natural foods—like beets, onions and cabbage—to make beautifully colored eggs.
Are you interested in coloring eggs naturally with food-based Easter egg dyes? We've developed a fool-proof technique and food-based dye recipes for for five natural Easter egg colorings: Yellow, Khaki Green, Red, Violet, Blue and Orange. Happy Easter!
Wash and gently scrub white eggs to remove any debris. Hard-boil, if desired, but leave the shell on.
To prepare dyes, set out as many bowls as colors you want to prepare.
Pour 2 cups boiling water over each natural dye; let steep for at least 30 minutes and up to 2 hours to extract the color.
Strain the dyeing liquid (see below for which foods to use for which color combinations) from the bowls (except for the turmeric).
Stir 2 tablespoons distilled white vinegar into each color of dye; add 3-4 eggs to each color. Refrigerate the eggs in the dyes 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 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.
Add one "natural dye" to each bowl:
Blue Natural Egg Dye: 1/4 head red cabbage cut into 2-inch chunks
Violet Natural Egg Dye: 1 large beet, cut into chunks
Green Natural Egg Dye: Outer loose skin from 8 red onions
Orange Natural Egg Dye: Outer loose skin from 8 yellow onions
Yellow Natural Egg Dye: 1 tablespoon ground turmeric
You can also combine colors to make your own signature hues. If you prefer a slightly less natural but no less beautiful approach, you can use Kool-Aid to dye eggs. Don't stop at eggs—learn to use natural food coloring to make beautiful cakes, cookies and more!