As a kid, I loved dyeing Easter eggs with my little brothers, Brendan and Kevin. My Mother would get us those PAAS tablets that come in a box and we’d make a mess dropping our eggs into tea cups with vinegar and water.
Time-honored traditions have a way of evolving.
I’ve discovered that the most beautiful, earthy hues come from common ingredients that can probably be found in your kitchen right now, such as vegetables, spices, and fruits. While the process will take you a bit longer than using a store-bought kit, the experience of making dyes with healthy ingredients can be fun and educational for kids.
Keep in mind that colors will end up lighter or deeper depending on the length of time you soak them. I recommend overnight soaking for deeper colors.
Bluish-Gray: Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries. Stir in 2 Tbsp. white vinegar.
Blue: Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. white vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.
Yellow: Stir 2 Tbsp. of turmeric powder and curry powder into 1 cup boiling water; add 2 tsp. white vinegar.
Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar.
Jade Green: Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
Orange: Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
Faint Red-Orange: Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.
Dark pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.
Lavender: Mix 1 cup grape juice and 1 tablespoon white vinegar.
Happy Egg Dyeing!