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Natural Dyes for Easter Eggs

Natural Dyes for Easter Eggs

What material makes what color?

Brown: Strong brewed tea or coffee, white oak, juniper berry, barberry
Lavender/Blue: Red cabbage leaves, violet blossoms, grape juice, blackberries, grapes
Light yellow: Orange or lemon peels, carrot tops, turmeric (1/2 teaspoon per cup of water), chamomile, sage, celery leaves
Mint green: Spinach leaves (or another dark green leafy vegetable), tansy, nettle, chervil, sorrel, parsley
Orange: Yellow onion skins, carrots
Pink/Red: Red onion skins, fresh beets, cranberry juice, safflower seeds, paprika, rose hip tea

Directions for dying:
It is best to use white eggs, or eggs that are as light as possible.

Place eggs, in a single layer, in the bottom of a large pan and cover them with water.

Add 1-2 teaspoons of vinegar.

Add the material you are using for your dye. The more material you use the darker the color will be.

Heat on high just until boiling, then reduce heat and simmer for 20 minutes (to cook the eggs).

Carefully remove whatever material you used for the coloring.

Gently put eggs in a dish, cover them with the remaining liquid dye and let them stand for awhile. The longer they sit, the darker they will be.

NOTE: Adding lemon juice to any created color will lighten it.

Word of Caution:
Eggs should sit out no longer than two hours if they are to remain safe to eat.
Hard-cooking them for more than 15 minutes will toughen them up, yet leave them looking beautiful.
Some colors might seep into the egg white, which makes them less appetizing.

So, you might want to use these colorful eggs for decoration only, or refrigerate them right away, until mealtime.

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*Children should always be supervised when preparing or cooking in the kitchen.

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More Easter Recipes

Easter Animal Crackers
Easter Fudge Cut-outs
Natural Dyes for Easter Eggs