Time:

Serves:

BRIGHT RED:
  • pomegranate juice (no need for boiling step, just add with vinegar)
  • red beets
  • red onion skins
  • canned tomato juice
BRIGHT YELLOW:
  • saffron threads
  • ground turmeric
DEEP PURPLE:
  • red wine (no need for boiling step, just add with vinegar)
  • red grape skins
  • red onion peels (lots!)
SPRING GREEN:
  • spinach leaves
  • parsley stems
  • basil leaves
BEIGE BROWN:
  • instant coffee
  • orange pekoe tea bags
VIBRANT ORANGE:
  • ground paprika
  • red chile powder
  • red pepper flakes
  • canned tomato juice (strained)
  • grated carrots
BLUE:
  • sliced red cabbage (the dye will look purple but eggs will come out blue!)

NATURAL-DYES FOR EASTER EGGS

Recipe courtesy Tyler Florence

For each of the desired colors below, add the ingredients (you can add one, or more from each category depending on what you have in the pantry) to a large saucepan.  Add 4 quarts of water, bring to a boil and cook for 1/2 hour or until the color is very dark. Allow to cool to room temperature and strain out ingredients.

In a vessel that allows you to cover eggs completely with liquid (i.e. nothing too shallow). Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color. Let stand in refrigerator overnight until the eggs take on the vibrant color.

Edited: October 14th, 2009