Four bowl filled with Easter egg dye and white eggs.

5 / 3 votes

Naturally Dyed Easter Eggs

This Easter eggs recipe does magic with safe, natural ingredients by combining kitchen items you have on hand, including red beets, onion skins, coffee, blueberries, curry, and more, to make beautiful colored eggs.

Prep Time15

Cook Time30

Total Time45

Course: Snacks

Cuisine: American

Servings: eggs

Calories: 63

Equipment

Patience. Lots and lots of patience.

Ingredients

▢ 12 white eggs
▢ 1 to 2 tablespoons white (distilled) vinegar, for each color
▢ 3 cups cold water, for each color
▢ dye ingredients, (ideas follow, but feel free to follow your instincts and go all zany)

Instructions

Cook and cool the egs

Gently place the 12 white eggs in a large pot and add enough cold water to completely cover them. Bring to a boil over high heat, then turn off the heat. Let the eggs stand in the hot water for 20 minutes. Using a spoon, carefully remove the eggs from the water and pat them dry. Set aside until cool enough to handle.

Prepare the dyes

For each color, bring 3 cups cold water to a boil in a large pot and then add 1 to 2 tablespoons white (distilled) vinegar and the dye ingredients for the desired color. Return the water to a boil. Cover the pot, reduce the heat to medium-low, and simmer for 20 to 30 minutes.
Carefully strain the dyeing liquid into a bowl or wide-mouth jar, discarding the solids. Let the liquid dye cool. Repeat with each dyeing ingredient.

Dye the eggs

When both the eggs and the dyeing liquid are cool, add an egg or two to each bowl of dye. Set aside, turning occasionally, until the desired hue is achieved.
☞ TESTER TIP: Naturally, the longer you leave the eggs in the dye, the more vibrant the color. Depending on the desired color, the eggs may need to sit as little as a few minutes or as long as overnight.
Transfer the eggs to a plate lined with a paper towel or return them to their egg carton until dry to the touch.

Notes

Variations

Red Beets for Magenta to Red Eggs
Use 6 medium red beets, grated, or 4 cups chopped canned beets. (For true red, use brown eggs. This dye works best when hot, so reheat it as needed.)

Red Cabbage for Blue Eggs
Use 4 cups chopped red cabbage, 4 additional cups water, and 3 additional tablespoons white vinegar.

Garam Masala for Caramel Eggs
Use 3 to 4 tablespoons garam masala (an Indian staple that’s a blend of up to 12 spices).

Blueberries for Lavender Eggs
Use 4 cups fresh or frozen blueberries.

Coffee for Mocha Eggs
Substitute strongly brewed coffee for the full amount of water.

Red Wine for Burgundy to Purple Eggs
Substitute red wine for the full amount of water. (Not your best Cabernet Sauvignon, mind you. Any plonk will do. And bear in mind, the egg will turn a darker shade as it dries…sort of like that splotch of Carmenere on your rug.)

Curry Powder for Pale Yellow Eggs
Use 3 to 4 tablespoons curry powder.

Turmeric for Vibrant Yellow Eggs
Use 3 to 4 tablespoons ground turmeric. (Wipe the excess ground spice from the eggs with a damp cloth after extricating them from the dye.)

Nutrition