Description
A creative guide to dyeing Easter eggs using natural ingredients for beautiful, soft colors.
Ingredients
Scale
- 2 cups water
- 1 to 2 cups chopped dye ingredient (e.g. cabbage, onion skins)
- 1 to 2 tablespoons vinegar
Instructions
- In a pot, bring 2 cups of water to a boil.
- Add 1 to 2 cups of chopped dye ingredient and simmer for 15 to 30 minutes.
- Strain the dye into a bowl or jar.
- Add 1 to 2 tablespoons of vinegar to the dye bath.
- Soak eggs for 20 minutes to overnight in the fridge.
Notes
Start with white eggs for vibrant colors. Use a pot that you don’t mind staining, and keep hard-boiled eggs chilled if planning to consume later.
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 0mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg