Skip the food dye and use natural fruits, veggies and spices to naturally dye your Easter eggs this year! It’s a fun and safe activity to do with your whole family. All it takes is a little preparation and your imagination!
- Use vinegar to increase the colour potency of your ingredients. 1 tsp per 2-3 cups of liquid will help make colours pop.
- The longer you let your eggs sit in the dye, the deeper the colour will be.
- You can use hard-boiled eggs or blown-out eggs. Boiled eggs should be eaten within a few days.
- Naturally dyed eggs have a matte finish. If you want them to be shiny, try gently polishing them with a bit of vegetable oil.
- You can make designs on your eggs by colouring them with white crayon before dipping in dye. The crayon will block the transfer of colour.
- Prepare for a little mess. Use a plastic tablecloth or lay down newspapers to protect tabletops. Make sure you use an apron or even gloves if you don’t want stained clothes or fingers. You can always use a lemon wedge to clean your fingers and nails, and doing this will leave you with a fresh lemony scent!
- When you are done dyeing your eggs, add a little white kraft glue and sparkles to take them to another level!
Follow our Lead!
This week we made naturally dyed eggs with spinach, pickled beets, turmeric, and blueberries.
What you’ll need:
- 4 bowls deep enough to hold coloured water, and submerge eggs
- 4 tsp white vinegar
- 1 cup frozen blueberries (wild if you have them)
- Half a package of frozen spinach OR one bunch of fresh spinach
- 2 cups of pickled beets and brine
- 2 tsp of turmeric
NATURALLY DYED BLUE EGGS:
Heat 1 cup of frozen blueberries with about 1 cup of water and 1 tsp of vinegar. Use a fork to smash the blueberries up while they are cooking and simmer until the water is a dark colour. Transfer the blueberries and water into the dipping bowl. Plunge your eggs into the colour bath and let sit for at least 3 hours to reach a similar shade to the one in our photo. Remove eggs from the liquid and brush off any small pieces of remaining blueberry. Let it air dry.
Note: If you keep the blueberries in the dipping liquid, you might get beautiful splotches of deep blue impressed on the shell from where the berries pushed up against it.
NATURALLY DYED GREEN EGGS:
Boil half a package of frozen spinach (or one bunch of fresh spinach) in 2 cups of water with 1 tsp of vinegar until the water turns a bright green. Let cool slightly and cover egg shells completely with both the spinach and the green liquid. Let sit for at least 3 hours to get the same hue as depicted. Remove eggs from the liquid and quickly rinse or brush off any small pieces of remaining spinach. Let it air dry.
NATURALLY DYED PINK EGGS:
Puree about 2 cups of pickled beets and brine. Cover egg shells completely and let sit for at least 3 hours to get the same hue as depicted. Remove from liquid and give eggs a quick rinse or brush to remove any clinging beet pieces. Let air dry.
NATURALLY DYED YELLOW EGGS:
Stir together 2 tsp of turmeric, 1 tsp vinegar, and 2 cups of water. Cover egg shells with mixture and let sit for at least 3 hours to get the same hue as depicted. Remove from liquid and give eggs a quick rinse. Let air dry.
For a shiny sheen, polish your coloured eggs once they are dry, with a little vegetable oil.
Try using the ingredients below to see how other foods can naturally dye your Easter eggs! Remember, the longer you leave your eggs sitting in the colour bath, the stronger the colour will be.
Red: Use red onion skins, fresh or frozen cherries, or fresh beets
Pink: Fresh beets, pickled beet juice, or raspberries
Orange: Paprika and Turmeric, cooked carrots, chili powder, or boiled yellow onion skins
Yellow: Turmeric, boiled carrot tops or boiled yellow apple peels
Yellow-Green: Boil green apple peels
Green: Spinach or spirulina powder
Blue: Red cabbage, frozen blueberries, or purple grape juice
Light purple/lavender: Pomegranate juice or red wine