Easter eggs are a time-honored family tradition that goes back centuries. In years past, vegetables, fruits, and even spices were used to color eggs. Here’s how to make your own natural dyes:
In a large pot, add 2 cups, your choice of chopped fruits, vegetables or juice to 2 cups water (if using a powdered spice, add 2 tablespoons); bring to a boil. Reduce heat and let simmer for 20 minutes. Remove mixture from heat, strain through a fine sieve and stir in 2 tablespoons distilled white vinegar. Set aside and let cool until room temperature. To dye eggs, submerge them in the colored liquid and let sit for a minimum of 2 hours. For more vibrant, darker colors, cover egg in the dye, refrigerator and let eggs soak overnight.
• Dark Pink – Beets
• Bright Golden Yellow - Turmeric
• Blue – Red Cabbage
• Light Yellow – Lemon Peel
• Lavender – Blackberries
• Beige/Brown – Espresso
• Orange/Brown - Yellow Onion Skins
You can even mix the dyes to make other colors:
Lemon Peel & Red Cabbage will make a soft green
Turmeric & Beets will make a soft pink
Turmeric & Red Cabbage will make a soft blue
*Eggs sitting out at room temperature for longer than 2 hours are not safe to eat.