Naturally-Dyed Easter Eggs
Dying Easter Eggs? You can make natural dyes from items already in your pantry and it's incredibly satisfying!
We stock up on red and yellow onion skins year-round for making burgundy and orange easter egg dye, and our chickens go crazy over the chopped boiled cabbage once we're done using it to make blue dye.
*NOTE: Your eggs will need to sit in natural dye for several hours (or overnight for very saturated results).
- Pantry Items for Natural Dyes
- Beets – Pink dye
- Red Cabbage – Blue dye
- Red Onion Skins – Burgundy dye
- Yellow Onion Skins – Orange dye
- Turmeric – Yellow dye
- Eggs (brown, blue, or white)
- Light-colored eggs will allow the colors of the dye to look brighter
- Finishing Oil (optional)
- Coconut oil, olive oil, etc.
MAKING THE DYE
- Place Onion Skins (or your other raw dye material) in large pot
- Cover with water (ie: 2 cups)
- Bring to a boil, lower heat and simmer for 30 minutes or until your dye is concentrated down to your liking
- Let dye cool
- Strain dye and pour into a bowl or jar to use later for dying eggs
HARD-BOILING YOUR EGGS
- Cover the eggs with water in a large pot
- Bring to a boil
- Let simmer for 10 minutes
- Drain pot and run the eggs under cold water in a strainer for 1 minute
DYEING YOUR EGGS
- Carefully set the eggs in the dye, making sure they're covered.
- Let the eggs soak for a few hours (or overnight in the refrigerator for the deepest color)
- Carefully lift eggs out of the dye once they have reached a good color
- Let eggs air-dry to avoid rubbing off any deposited color
- Once completely dry, you can use a very small amount of oil to gently and sparsely coat the eggs which will act like a nice coating of varnish on the eggs (and add a little bit of luster or shine)