One of my fondest childhood memories is dying Easter eggs with my mom and younger brother. I remember tightly packing raw eggs in tissue paper stuffed with onion peels that – once boiled – would give the eggs a range of orange tones from a deep bronze hue to a light citrus yellow.
As an added touch we’d glue small leaves and flower petals to the eggs before boiling, which would leave a white cut-out shape once removed. And finally we’d grease the finished eggs with a tiny bit of butter for some extra shine.
There are other natural ways of dying your eggs too. To achieve a variety of colours simply add some of these natural ingredients to your boiling water and experiment with the quantity until you get the colour intensity you are after. It’s huge fun, especially for kids, and a great activity to get the whole family together.
Red/Pink: Fresh beets, canned cherries or frozen, crushed cranberries (not cranberry sauce or jelly)
Orange: yellow onion skins
Light Yellow: lemon peels, orange peels or ground cumin
Golden yellow: Ground Tumeric (a kind of spice)
Light Spinach
Blue: Red cabbage (pre-boiled for 30 minutes) leaves or blueberries (crushed)
Purple: Grape juice
There is a great video on dying eggs the natural way here:
