How to Make Natural Easter Egg Dye (Photos & Instructions)

thekitchn.com

Debbie Stevens Sears

subheading: FOR THE EGGS, DYEING, AND FINISHING:

6 unpeeled, hard-boiled white or brown eggs (at room temperature, not fresh)

2 cups water

Distilled white vinegar

Neutral oil, such as vegetable or grapeseed

subheading: DYE OPTIONS (PER 2 CUPS WATER):

2 cups shredded red beets (for pink on white eggs, maroon on brown eggs)

2 cups red onion skins (for lavender on white eggs, red on brown eggs)

2 cups yellow onion skins (for orange on white eggs, rusty red on brown eggs)

¼ cup ground turmeric (for yellow eggs)

2 cups chopped purple cabbage (for blue on white eggs, green on brown eggs)

2 cups blueberries (for blue eggs)

2 cups dried hibiscus flowers (for indigo or lavender eggs)

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Saucepan with lid

Fine-mesh strainer

A second saucepan or bowl

Baking dish or other container

Paper towels

Directions at thekitchn.com

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