DIY Natural Easter Egg Dye
Skip the artificial food color dyes. Create bright, vibrant Easter egg colors by dying them naturally with vegetables you already have in your refrigerator.
Servings 9 eggs
Cost $10
Equipment
- Small pot
- Strainer
- 3 Wide mouth pint jars
Ingredients
- 1 cup onion peel from 2 onions, created the yellow/orange color
- 1 cup red cabbage thinly sliced, created the blue color
- 1 15 ounce can beets plus juice, created the brown color
- 9 hard-boiled eggs white and brown eggs will produce different results
Instructions
- Combine the food ingredient (such as onion peel or sliced cabbage) with 1 ½ cups of water in a small pot. Bring to a light boil and then lower to a simmer, and cook covered for to 20 minutes. See notes about color variation based on boil time.
- When done, pour the dyed water through a strainer (discard or save the food), add 2 tablespoons of white distilled vinegar, and cool to room temperature. Note: We accidentally added the vinegar before boiling the food by mistake, but (thankfully) it still worked.
- Place 3 hardboiled eggs in each jar, cover with the different batches of colored water, and affix the lid. Let soak for a few hours or up to overnight, depending on desired color intensity.
Notes
If you don’t cover the pot you will need to add more water as it will boil off. Also, you could boil for less time (i.e. 10 min) for lighter colors or more time (i.e. 30 min) for darker colors.
Colors will also vary based on white vs brown eggs and how long you let them soak.