Skip the kit this Easter and try coloring Easter eggs naturally with homemade dyes that use kitchen finds you probably already have on hand.
You’ll be impressed at how nature can create a rainbow of colored eggs, with the benefit of no added chemicals or artificial dyes. It’s a fun experiment for parents and kids alike, and will be appreciated by the Easter Bunny!
Red onion skins = soft lavender or red
Beet juice or cranberry juice = pink
Paprika = orange
Grass or spinach = green
Yellow onion leaves, turmeric, orange/lemon peels, cumin, or carrot tops = yellow
Dill seeds or Yellow Delicious apple peels = gold
Red cabbage leaves = robin’s egg blue (yep, blue not red)
Blueberries = blue
Grape juice = lavender
Strong coffee = brown
Desired natural ingredients (above)
- If using store-bought eggs, wash eggs with mild dish soap. (Store-bought eggs have a coating of oil that farm eggs do not. Washing the oil off allows the eggs to hold the color better.)
- Hard-boil eggs. (Place eggs in a single layer in a sauce pan and cover them by at least 1 inch with cold water. Heat until just boiling and remove from burner. Remove from stove and cover. Let eggs stand in hot water for 12-15 minutes. By cooking your eggs in hot water, not boiling, you will avoid the ugly, but harmless, green ring that forms around yolks).
- Add 2-3 tablespoons of vinegar to a quart of water along with your natural ingredients (if the coloring agent is solid, like spinach, you can use up to 4 cups; for spices, you may need about 4 tablespoons).
- Bring water to a boil and simmer for 30 minutes. Let cool; strain.
- Dip the hard-boiled eggs into the dye. The longer they are in the dye, the more colorful they will be.
- Turn the eggs every so often so the color distributes evenly.
Allow colored eggs to dry and then refrigerate for up to one week.