Dying Easter eggs naturally has never been so easy. It's a safe, toxin free way to enjoy your eggs Easter morning.
Growing up we always used the store-bought egg dying kits, but the older I get, the more conscience I am of what I am putting into my body. Easter eggs, is no exception. The best part of this process is that you can be as creative as you would like with colours depending what vegetables or spices you have in your pantry. We buy eggs weekly from a local woman we lovingly call "our egg lady". Being free range they come in different shades of course, so depending on what colour of egg you use will determine just how much dye soaks in or how bright your colours will be. I quite love that muted shade of using brown eggs as my base because I feel that it softens them.
W HA T T O U S E F O R D Y E S
Blue- 1 cup of chopped Purple cabbage
Yellow- 2 Tbsp turmeric
Burgundy or Pink- I cup chopped beets
Brown- 3 tea bags
Orange- I cup yellow onion skins (3-4 onions)
Purple - 1 cup red onion skins (3-4 onions)
Sienna- 1 cup coffee
Chartreuse- soak in turmeric solution and then 30 minutes in purple cabbage solution
Rose- soak in turmeric solution and then in red onion skins
H O W T O M A K E T H E D Y E S
1. Combine 1 quart of water into a pot and add 2 Tbsp of white vinegar
2. Bring you water to a boil and add your ingredients for your desired colour
3. Simmer for 30 minutes
4. Remove from heat and strain and vegetable pieces out and pour into a mason jar or tall vessel.
H O W T O D Y E Y O U R E G G S
Drop your hard boiled eggs gently into the dye jars either with a metal whisk (pop them inside the cavity) or with a spoon. The longer you keep them in the solution, the darker they will be.
Remove from Dye and pat dry with a paper towel.
*Some of the dye solutions will take longer, such as purple cabbage (even up towards 20 minutes).
Finally place them into egg cups, or put them into a small basket on the table for Easter breakfast.
Happy Easter friends,