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How To Make & Use Natural Egg DyesHow To Make & Use Natural Egg Dyes
How To Make & Use Natural Egg Dyes
How To Make & Use Natural Egg Dyes
Skip the artificial dyes! You can make all-natural dyes using ingredients you already have in your kitchen, like onion skins and white vinegar. The recipes are very easy, and they create beautiful Easter eggs.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: How To Make & Use Natural Egg Dyes
How To Make & Use Natural Egg Dyes
Prep Time500 Minutes
Servings12
Cook Time110 Minutes
Ingredients
Skins from 6 yellow onions
1 medium red cabbage, chopped
3 red beets, grated
3 tablespoons ground turmeric
4 tablespoons distilled white vinegar, divided
12 white hard-boiled eggs, cooled
Directions
  1. To create the yellow dye: In a medium pot, combine the onion skins and 2 ½ cups water. Bring the water to a boil, reduce the heat, cover and simmer for 45 minutes.
  2. To create the purple dye: In a medium pot, combine the chopped cabbage and 2 ½ cups water. Bring the water to a boil, reduce the heat, cover and simmer for 30 minutes.
  3. To create the red dye: In a medium pot, combine the grated beets and 2 ½ cups water. Bring the water to a boil, reduce the heat, cover and simmer for 20 minutes.
  4. To create the orange dye: In a medium pot, combine the turmeric and 2 ½ cups water. Bring the water to a boil, reduce the heat and simmer for 15 minutes.
  5. Remove the dyes from the heat. Allow them to cool to room temperature, then strain them through a fine-mesh sieve into 4 separate 1-quart jars.
  6. Add 1 tablespoon of vinegar to each jar.
  7. Carefully add 3 eggs to each jar of dye. Seal the jars, and place them in the refrigerator for 8 hours or overnight to allow the dyes to set.
  8. Remove eggs from the dye, gently dry them off with paper towels and enjoy! The dye can be stored in the refrigerator and reused for up to 1 week.
500 minutes
Prep Time
110 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
Skins from 6 yellow onions
Yellow Onions Bagged
Yellow Onions Bagged, 3 Pound
$3.99$1.33/lb
1 medium red cabbage, chopped
Red Cabbage
Red Cabbage, 2.25 Pound
$4.03 avg/ea$1.79/lb
3 red beets, grated
Red Beets Bunch with Green Tops
Red Beets Bunch with Green Tops, 1 Each
$4.49
3 tablespoons ground turmeric
L&B Turmeric
L&B Turmeric, 1.5 Ounce
$5.99$3.99/oz
4 tablespoons distilled white vinegar, divided
Our Family Distilled White Vinegar
Our Family Distilled White Vinegar, 32 Ounce
$1.99$0.06/oz
12 white hard-boiled eggs, cooled
Country Lane Large Eggs
Country Lane Large Eggs, 12 Each
$7.49$0.62 each

Directions

  1. To create the yellow dye: In a medium pot, combine the onion skins and 2 ½ cups water. Bring the water to a boil, reduce the heat, cover and simmer for 45 minutes.
  2. To create the purple dye: In a medium pot, combine the chopped cabbage and 2 ½ cups water. Bring the water to a boil, reduce the heat, cover and simmer for 30 minutes.
  3. To create the red dye: In a medium pot, combine the grated beets and 2 ½ cups water. Bring the water to a boil, reduce the heat, cover and simmer for 20 minutes.
  4. To create the orange dye: In a medium pot, combine the turmeric and 2 ½ cups water. Bring the water to a boil, reduce the heat and simmer for 15 minutes.
  5. Remove the dyes from the heat. Allow them to cool to room temperature, then strain them through a fine-mesh sieve into 4 separate 1-quart jars.
  6. Add 1 tablespoon of vinegar to each jar.
  7. Carefully add 3 eggs to each jar of dye. Seal the jars, and place them in the refrigerator for 8 hours or overnight to allow the dyes to set.
  8. Remove eggs from the dye, gently dry them off with paper towels and enjoy! The dye can be stored in the refrigerator and reused for up to 1 week.