How to Dye Easter Eggs Naturally with Vegetables, Spices and Teas

 

Good morning, friends. I hope you all had a lovely bright and springy Easter weekend. The weather was gorgeous here in Utah and my weekend couldn't have been more perfect. We relaxed a lot, visited the new City Creek shopping center in Salt Lake City (I found new sandals for summer!), enjoyed a lovely Easter dinner with my family and dyed these fantastically vibrant Easter eggs. If you follow me on Twitter or Facebook you've probably already seen some iPhone pictures. I've been so excited to share this project with you.

  

I haven't dyed Easter eggs for about five years. Don't get me wrong, I grew up loving it but just haven't had the motivation to do so. Well, until I saw this post about Vibrant Eggs, Dyed Naturally on The Kitchn.  I always knew you could dye Easter eggs with vegetables, but I never ever knew how gorgeous Easter eggs could be by simply boiling vegetables, spices and teas in water and letting them simmer for a while! So then I set off for what would be one of my most favorite and lovely foodie adventures.

 

As you can see you dying Easter eggs naturally with vegetables, spices and teas gives you a wide assortment of colors. And I only used five ingredients to obtain this color palate. Can you guess my favorite dyed eggs? 

I don't have a favorite, I think I have three.  The jade one on the bottom left-hand corner, it's striking to me, and made from using purple cabbage dye on a brown egg. The bright blue ones, also made from purple cabbage but on white eggs are brilliant. The deep red egg made from a mix raspberry zinger herbal tea and onion skins on a white egg came out so bold.

 

The history behind eggs and dying eggs around the Resurrection of our Savior has many facets. Eggs symbolize new life, rebirth, some traditions say an egg looks like the stone from his tomb. In early Christianity, followers of Christ would stained eggs red in memory of the blood of Christ. I think about that when I look at the beautiful red egg I dyed naturally myself.

 

I love that all these brilliant colors came from nature. I plan to continue this tradition with my husband and I and for our future kids. I think it's a wonderful way to remember our Savior, discuss our faith and explore the natural beauty we have on this Earth. 

 

We used both white and brown eggs and were so pleased with the variety of colors that came. Brown eggs were particularly interesting. Obviously brown didn't react well with our dyes made from turmeric, but it didn't matter because we loved how beautiful they turned out in rustic, Earthy tones.

 

I know Easter has come and gone. But I hope you'll save this fun activity for next Easter and Springtime. It takes a little more effort than a store kit, but is so worth it. Mother Nature has provided us with such beauty and dying eggs from her vegetables, spices and teas is a great way to see first-hand what can be done.

Color Guide for Naturally-Dyed Easter Eggs with Vegetables, Spices and Teas

On White Eggs

Purple Cabbage - Blue

Beets - Pinks 

Turmeric - Yellow

Onion Skins - Orange

Raspberry Zinger Herbal Tea -Lavender

On Brown Eggs

Purple Cabbage - Green

Beets -Maroon

Turmeric -Mustard yellow

Onion Skins -Rusty Red

Raspberry Zinger Herbal Tea -Deep Lavender and sometimes brown

Other colors:

We had fun with the color wheel and mixed a blues and yellows for different greens, we mixed reds and yellows for funky oranges and more!

Important Note: 

The shades and intensity of color will vary with the amount of dye you use, how much you reduce it and the time it soaks in your refrigerator.

What you'll need:

- Hard boiled eggs (We cooked ours before.)
- Oil (We used olive oil to polish.)
- Paper towels for polishing.

- Stockpots and saucepans

- Chosen Vegetables, Spices and Teas (Choose from list above and of course, explore other options.)

- Flat bottomed containers for soaking eggs. (And fridge space!)

- Patience.(They need to soak overnight. Ours probably soaked for 20 hours.)

Head on over to The Kitchn for detailed instructions. I followed their basic outline except I boiled and simmered my dyes around 45 minutes for some. But again, they said until you achieve the color saturation you want. One thing I wished I realized is that you really don't need much as far as quantity. I used half of a purple cabbage and clearly could have gotten away with much less. Of course, it's noted in their post that all you really need is scraps.

Also note, turmeric stinks! And be careful not to spill your dye. Beet juice is insane, folks.

On to deviled eggs and egg salad, ey!