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HOW TO DYE YOUR EASTER EGGS NATURALLY USING FOOD FROM YOUR KITCHEN

HOW TO DYE YOUR EASTER EGGS NATURALLY USING FOOD FROM YOUR KITCHEN

When you dye eggs the natural way, you can’t help but feel like a bit of a chemist throughout. You’re using the natural pigments in potently colourful foods like turmeric, beets, and more to create dyes to dip your eggs in. You’ll see though, that many foods in these dye recipes actually produce different colours than you would expect.

Why dye the natural way?

Chemical dye kits for Easter eggs are widely available, but contain harmful chemicals that can make eating the post-dyed eggs unsafe. With natural dyes, you don’t have to worry about any of that, and are still able to achieve vibrant hues, and fun designs. Plus, you’ve probably got almost everything you need for a full rainbow set ready to go in your kitchen right now.

Can you eat the eggs after?

When you’re using natural dyes, you don’t have to worry about the dye being an issue when it comes to safety and eating your eggs. However if you’re hard boiling your eggs, they need to stay refrigerated and shouldn’t be eaten if they are out of the fridge for more than 2 hours.

 

Natural dye recipes

Pink: Cut 1 medium beet into small chunks, then add to 4 cups of boiling water. Add 2 tbsp vinegar. Remove beets when mixture has cooled to room temperature.

Orange: Simmer the skin of 6 yellow onions in 2 cups of water for 15 minutes. Strain. Add 3 tsp of white vinegar.

Yellow: Stir 2 tbsp turmeric into 1 cup boiling water. Add 2 tsp white vinegar.

Dark Red : Simmer 6 red onion skins in 2 cups of water for 15 minutes. Strain. Add 3 tsp of white vinegar.

Blue: Cut ¼ head of red cabbage into chunks. Add to 4 cups of boiling water with 2 tbsp vinegar. Let cool to room temperature and remove cabbage with slotted spoon.

Bluish-gray: Mix one cup of blueberries with 1 cup of water, bring to room temperature, remove blueberries.

Purple: Mix 1 cup grape juice and 1 tablespoon vinegar.

Brown: Add 1 tablespoon to 1 cup strong coffee.

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