Naturally Dyed Easter Eggs
Fruits, veggies, spices, and teas create stunning naturally dyed Easter eggs!
Equipment
- Mason jars or glass bowls
Ingredients
Materials for Dyes:
- Shredded purple cabbage
- Chopped or grated red beets
- Red and brown onion skins
- Blackberries, blueberries or other colorful berries
- Saffron threads
- Turmeric powder
- Matcha powder
- Colorful herbal tea, such as Red Zinger
- White vinegar
- Baking soda
- salt
- Hardboiled white and brown eggs
Instructions
Cooked Dyes:
- Add the cabbage, beets and onion skins to separate pots. Cover with several cups of water and cook gently for at least 30 minutes or until a nice color has been extracted.
- Cool the liquids and strain into mason jars.
- Add one tablespoon vinegar and a pinch of salt per cup of dye. ¼ teaspoon baking soda can also be added to change the color slightly.
Spice and Tea Dyes:
- Mix about 1 teaspoon turmeric or matcha powder per 1 cup hot water in a mason jar. Add 1 tablespoon vinegar and a pinch of salt. Allow to cool before adding hard-boiled eggs.
- For tea or saffron, steep several tea bags or a pinch of saffron threads in a cup of hot water to reach desired color. Cool before adding eggs.
Dying the Eggs:
- Gently lower cooked eggs 1 or 2 at a time into the dyes.
- Leave the eggs in the dye for several hours at room temperature, stirring frequently. The eggs can also be refrigerated in the dye overnight for a deeper effect.
- Remove eggs from dyes, pat dry and keep refrigerated until ready to use.
Notes
Tips for Success:
- Use your imagination for edible ingredients with natural pigments. My suggestions are just some of the possibilities!
- Try dipping eggs in a couple of dyes to change the color hues.
- For a marbled effect, try rubbing the surfaces of the eggs in spots before returning to the dye, or using crushed berries for additional pigment.
- After dying and drying, try rubbing the eggs with a small amount of neutral vegetable oil for a bit of sheen.