Naturally Dyed Easter Eggs - The Kitchen McCabe

I can hardly believe that up until this point I had never used natural methods to dye my Easter eggs. Why???? The colors found in nature are so much more beautiful than what can be found in a grocery store dye kit tablet. Natural color options are endless in their variety – Just a few items from my fridge and pantry gave me three different shades of blue, each more beautiful than the last.

My favorite has to be the eggs dyed with blueberry. The deep blue eggs in the center of the above photograph were dyed with blueberry and I am positive that I have never seen a more gorgeous shade of blue. I let these eggs sit in the dye in the refrigerator for a good 24 hours to maximize the color. Red cabbage gave me light blue eggs, grape juice gave me a blue/purple shade(the eggs with the leaf prints were dyed in grape), coffee and turmeric gave me a golden brown egg(you could use just turmeric for yellow eggs and just coffee for a cooler brown), and hibiscus gave me black eggs. BLACK. So neat, right? These few colors are just the tip of the iceberg when it comes to natural dyes. Avocado pits, onion skins, tea, carrots, cranberries, dill seed, parsley, red wine, paprika, chili powder, spinach, the options are endless!

Keep in mind that your eggs could potentially take on the flavor of whatever ingredient they are dyed in. I think next time I try this I’ll use beet juice and once the pink eggs have been admired for the color they’ll make a fabulous deviled egg.

Hard boil as many eggs as you would like to dye. Let cool completely before beginning the dying process.

FOR DEEP BLUE EGGS:

Place 1 cup blueberries and 1 cup water in a blender. Blend until smooth. Heat the liquid in a saucepan until it just begins to simmer and turns a fuschia color. Cool completely and stir in 1 tablespoon white vinegar. Pour into a glass jar. Add eggs and refrigerate. Let sit in the dye for 12+ hours to achieve deep color. When desired color is achieved, rinse and let air dry. Store in the refrigerator.

FOR BLACK EGGS:

Add 1/4 cup Dried Hibiscus Flowers to a glass quart jar. Pour 2 cups boiling water over the flowers and let steep until liquid is cool. Strain liquid and discard flowers.

Stir in 1 tablespoon white vinegar. Pour into a glass jar. Add eggs and refrigerate. Let sit in the dye for 12+ hours to achieve deep color. When desired color is achieved, rinse and let air dry. Store in the refrigerator.

FOR LIGHT BLUE EGGS:

Shred 1/2 head Red Cabbage and place in a saucepan. Add just enough water to almost cover cabbage and bring to a boil. Remove from heat and let sit.

Cool completely and strain the liquid, discarding the solids. Pour liquid into a glass jar. Add eggs and refrigerate. Let sit in the dye for 12+ hours to achieve deep color. When desired color is achieved, rinse and let air dry. Store in the refrigerator.

FOR PRINTED LIGHT BLUE EGGS:

Fill a glass quart jar 1/2 way full with Grape Juice. Add 1 tablespoon White vinegar. Wrap eggs with tights, placing leafs against the hose and egg to form prints. Wrap them tightly and place in the grape juice.

Refrigerate. Let sit in the dye for 12+ hours to achieve deep color. When desired color is achieved, rinse and let air dry. Store in the refrigerator.

FOR GOLDEN BROWN EGGS:

Brew 2 cups of Coffee at triple strength and let cool. Discard grounds. Stir in 2 tablespoons of Turmeric and 1 tablespoon White Vinegar. Add eggs and refrigerate.

Let sit in the dye for 12+ hours to achieve deep color. When desired color is achieved, rinse and let air dry. Store in the refrigerator.

You Might Also Like: