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Simple Step-By-Step Guide To Naturally Dyed Easter Eggs


I’ve long wanted to try dyeing Easter eggs naturally, but shied away because it seemed so complicated. This year, I decided to dive in and crack the code. And you know what? It’s really not complicated at all. In fact, naturally dyed Easter eggs are super fun to make. The process lends itself easily to experimentation and improvisation, and the results are gorgeous. The eggs are suffused with vibrant, deep, natural color, and are sure to lend warmth and beauty to your Easter celebration. Look Ma — no chemicals!

There are two ways to approach naturally dyed Easter eggs. The first is to create your natural dyes and cold dip hard boiled eggs until you’ve achieved the desired color, anywhere from several minutes, to overnight in the fridge. For the beet-derived pinks, I found that boiling raw eggs in the dye was the best way to get an even color. Check out the slideshow below for instructions on how to make each color.


The more of each ingredient you use, the richer and more potent your dye will be. For the most part, I went with a weaker solution and soaked most of my eggs overnight. If you’re dyeing with kids, it might be more fun to have a stronger solution and soak the eggs for a shorter stint–so, unless otherwise noted, my instructions above are for a strong solution that should color eggs within a half hour.

For our instructions on perfectly hard boiled eggs, click here.


  • Pink 1 of 11
    Pink
    4 cups red beets, rough chopped
    2 tablespoons vinegar
    1 teaspoon salt
    1 quart water

    Combine the beets, vinegar, salt and 1 quart of water, bring to a boil, and then simmer uncovered for 30 minutes. Strain the beets, and set the liquid aside.
  • Pink 2 of 11
    Pink
    Place the hot liquid in a small saucepan, add the desired number of raw eggs, and bring back up to a boil. Cook for 12 minutes, and then turn off heat and steep the eggs for another 20 minutes. Stir occasionally for more even color.
  • Yellow 3 of 11
    Yellow
    4 tablespoons ground turmeric
    2 tablespoons vinegar
    1 teaspoon salt
    1 quart water

    Combine the turmeric, vinegar, salt and water, bring to a boil, and then simmer uncovered for 30 minutes.
  • Yellow 4 of 11
    Yellow
    Once the liquid has cooled, dip hard boiled eggs in the solution. They will turn a light yellow very quickly, and will take on a vivid hue if soaked overnight in the fridge.
  • Green 5 of 11
    Green
    6 cups spinach, rough chopped
    1 tablespoon turmeric
    2 tablespoons vinegar
    1 teaspoon salt
    1 quart water

    Combine the spinach, turmeric, vinegar, salt and water, bring to a boil, and then simmer uncovered for 30 minutes. Strain the spinach and set the liquid aside.
  • Green 6 of 11
    Green
    Once the liquid has cooled, dip hard boiled eggs in the solution. They will turn a yellowish green after 30 minutes, and will take on a rich brownish-green if soaked overnight in the fridge.
  • Brown 7 of 11
    Brown
    1 quart very strong black coffee, cooled
    2 tablespoons vinegar
    1 teaspoon salt

    Combine the ingredients in a medium-sized bowl, and set aside.
  • Brown 8 of 11
    Brown
    Dip hard boiled eggs in the mixture. They will be light brown after 30 minutes, and will turn medium brown if soaked in the fridge overnight.
  • Blue 9 of 11
    Blue

    4 cups purple cabbage leaves, rough chopped
    2 tablespoons vinegar
    1 teaspoon salt
    1 quart water

    Combine the cabbage, vinegar, salt and 1 quart of water, bring to a boil, and then simmer uncovered for 30 minutes. Strain the beets, and set the liquid aside.

  • Blue 10 of 11
    Blue
    Once the liquid has cooled, dip hard boiled eggs in the solution. They will turn a light blue very quickly, and will turn dark blue if soaked overnight in the fridge.
  • Other Colors 11 of 11
    Other Colors
    For orange or violet, dip eggs in the beet solution for 30 minutes, drip dry, and then dip in either the yellow or blue dye until desired color is achieved.

Natural dye recipes adapted from Martha Stewart.

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