How To Make Natural Egg Dye
How To Make Natural Egg Dye
What You Need:
- Natural Easter egg dye recipe, below
- Hard-boiled eggs
- Large wide-mouth jar (like these Ball Glass Mason Jars, $11.47, Walmart)
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 vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.
Jade Green: Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 teaspoons white vinegar.
Faint Green-Yellow: Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 teaspoons white vinegar. Simmer 4 ounces chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 teaspoons 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 white vinegar.
Faint Red-Orange: Stir 2 tablespoons paprika into 1 cup boiling water; add 2 tsp. white vinegar.
Yellow: Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 teaspoons 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 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 white vinegar. Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 teaspoons vinegar.
Brown-Gold: Simmer 2 tablespoons dill seed in 1 cup water for 15 minutes; strain. Add 2 teaspoons 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 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 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 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.
Via BHG
Rather have a taste first?
Local Roots Experiences are fun, pop-up events where we bring the farm to you!
Become a Harvest Club Pick Up Location
Are you a NY based cafe, bar, or neighborhood business? Become a Harvest Club pick up location and have community members come to your establishment each week to pick up their Local Roots harvest.
Top