Natural Food Dyes for Easter Eggs

Transform your Easter celebration with a touch of nature by creating vibrant, eco-friendly "Natural Food Dyes for Easter Eggs." This delightful recipe uses everyday ingredients like beets, red cabbage, turmeric, blueberries, and onion skins to craft a stunning palette of colors without any artificial chemicals. Each dye bath is lovingly simmered to extract brilliant hues before being mixed with vinegar for a long-lasting finish. Perfect for family fun, this method offers endless creative possibilities, whether you prefer soft pastels or deep, rich tones. Not only are these naturally dyed eggs a feast for the eyes, but they’re also a sustainable and wholesome way to brighten your Easter traditions. Get ready to celebrate springtime in style—naturally!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 12 pieces White eggs
• 12 tablespoons White vinegar
• 8 cups Water
• 2 cups Beets (chopped)
• 2 cups Red cabbage (chopped)
• 3 tablespoons Turmeric powder
• 2 cups Spinach or parsley (chopped)
• 1.5 cups Blueberries (frozen or fresh)
• 2 cups Yellow onion skins

Directions

Step 1

Wash the eggs to ensure there is no residue on the shells. This will help the dye adhere evenly.

Step 2

In separate pots or large heat-proof bowls, prepare each color dye bath as follows:

Step 3

For red/pink: Add 2 cups chopped beets and 2 cups water to a pot. Bring to a boil, reduce heat, and simmer for 20 minutes. Strain the liquid into a heatproof bowl and stir in 1 tablespoon white vinegar.

Step 4

For blue: Add 2 cups chopped red cabbage and 2 cups water to a pot. Bring to a boil, reduce heat, and simmer for 20 minutes. Strain the liquid into a heatproof bowl and stir in 1 tablespoon white vinegar.

Step 5

For yellow: Mix 3 tablespoons turmeric and 2 cups water in a pot. Bring to a boil, reduce heat, and simmer for 20 minutes. Strain through a fine mesh if needed and stir in 1 tablespoon white vinegar.

Step 6

For green: Add 2 cups chopped spinach or parsley and 2 cups water to a pot. Bring to a boil, reduce heat, and simmer for 20 minutes. Strain the liquid into a heatproof bowl and stir in 1 tablespoon white vinegar.

Step 7

For purple: Add 1.5 cups blueberries and 2 cups water to a pot. Bring to a boil, reduce heat, and simmer for 20 minutes. Strain the liquid into a heatproof bowl and stir in 1 tablespoon white vinegar.

Step 8

For orange/rust: Add 2 cups onion skins (from yellow onions) and 2 cups water to a pot. Bring to a boil, reduce heat, and simmer for 20 minutes. Strain the liquid into a heatproof bowl and stir in 1 tablespoon white vinegar.

Step 9

Let each dye bath cool to room temperature.

Step 10

Place hard-boiled eggs into the desired dye bath, ensuring they are fully submerged. For lighter colors, leave the eggs in the dye for 30 minutes. For more vibrant colors, let them soak for several hours or overnight in the refrigerator.

Step 11

Once the eggs reach the desired color, gently remove them from the dye bath with a spoon and pat them dry with paper towels. Allow the eggs to dry completely before handling.

Step 12

Display or enjoy your naturally dyed Easter eggs!

Nutrition Facts

Serving size	4266.5 grams (4266.5g)

Amount per serving	% Daily Value*
Calories	1586

Total Fat 60.50g	78%
Saturated Fat 19.20g	96%
Polyunsaturated Fat 0.00g
Cholesterol 2232mg	744%
Sodium 1565mg	68%
Total Carbohydrate 157.90g	57%
Dietary Fiber 47.60g	170%
Total Sugars 67.10g
Protein 101.70g	203%

Vitamin D 492IU	2460%
Calcium 1050mg	81%
Iron 40mg	221%
Potassium 5605mg	119%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 25.7%

Carbs: 39.9%