Did you know you can dye Easter eggs with vegetables, herbs and spices!? Easter is just days away and I thought I would share our tradition with y’all. For it is another fun way to use those veggies and herbs you pull from the garden! The boys and I started this DIY tradition about three years ago. We dye our Easter eggs using natural dye from our food scraps. Its a fairly simple and cheap process that just takes a little longer than normal. You  simply place the eggs in a mason jar, lid the jar and let them sit over night. Plus, I prefer using the natural dyes because we like to eat our eggs after.

There is something homey about using natural dyes on your eggs and seeing all the natural colors being pulled from the mason jars.

 

Ingredients 

6-10 medium to large mason jars with lids

water

white vinegar

spoons

strainer

2-3 cartons of eggs

Yields- 24-36 eggs 

DYE- 

Blueberries – Blue 

Spinach, cilantro, or parsley – Green 

Coffee grounds or beans – Brown 

Beets – Pink 

Onion Peels – Orange 

Purple Cabbage- Purplish/Blue

Curry or Turmeric – Yellow 

Red Wine – Purplish/Red

 

Instructions: 

1. Add two cups of water, two TBSP of white vinegar and add the scraps to a pot.
2. Let the water come to a boil and simmer for 10-30 mins. (Some foods take longer than others. Cabbage and greens particularly.)
3. Strain the liquid into the mason jar so the liquid and scraps are separate. Let cool.
4. Discard scraps.
5. Repeat for each color.
6. Boil eggs and let cool.
7. Place eggs in the masons jars, lid the jars and place the jars in the fridge over night.
8. Remove eggs from jars the next day.

 

TIP: The longer you allow the eggs to sit in the dye the better color you are going to get. I recommend over 24 hours for best results.

My boys have lots of fun dying eggs this way! Its a tradition I look forward to every Easter!

 

Happy Easter to you and your Family!

Chantelle