A little hot water, vinegar, and fruits and vegetables you already have on hand, make the most perfectly safe, perfectly natural dyes for your Easter eggs — no fuss, no worry, no artificial anything, just the way we like it.
Start with local, organic eggs, and cook them using my recipe for No-Fail Hard Cooked Eggs. You’ll need two cups of boiling water, plus one tablespoon of distilled white vinegar for each egg color:
In a medium stainless or glass bowl, combine ingredients as indicated below. Pour 2 cups boiling water into each bowl, cover and let steep 20 minutes. Remove cover, muddle ingredients to release more pigment into water. Strain, returning liquid to the bowls (beets, cabbage and spinach can all be refrigerated and used in other recipes). Stir in vinegar. Dip cooled eggs in colored liquid until desired color is achieved; let dry, refrigerate.
Pink: 2 red beets, cut into chunks + 2 cups boiling water; let steep, stir in vinegar
Purple: 1 cup shredded purple cabbage + 1/2 cup frozen blueberries + 2 cups boiling water; let steep, stir in vinegar
Green: 2 cups shredded spinach + 1/2 cup shredded parsley + 2 cups boiling water; let steep, stir in vinegar
Yellow/Orange: skin of 4 onions + 2 tablespoons turmeric + 2 cups boiling water; let steep, stir in vinegar
The Last Egg: When only one egg is left, we combine all of the colors and dye the last egg to see what we end up with… it’s usually brown, but we keep our fingers crossed every year for tie-dyed.
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