How to Dye Easter Eggs Naturally
Learn how to dye Easter eggs using vegetables. Fruits and produce allow dyeing Easter eggs naturally with no chemicals. An activity that can become a family tradition.
- 5 white eggs
- 4 brown eggs
- 6 teaspoons white vinegar
- 3 cups onion peel water made with purple and brown onion peels
- 3 cups beet water the cooking water used to cook the beets
- 3 cups purple sweet potato water the cooking water used to cook the sweet potatoes
- 4 parley leaves
- 4 cheesecloth squares
- 4 rubber bands
- 3 mason jars large enough to fit tree eggs
Cook the eggs in the Instant Pot for 5 minutes on high with one cup of water. Do a rapid release and place the eggs in iced water to stop the cooking process.
Prepare each tint using root vegetables. We used beets and purple sweet potatoes. Those cooked in the Instant Pot with 3-4 cups of water. Reserve the cooking water and set aside.
For the maroon color peel the onions and cook the peels with 3-4 cups of water. Simmer until getting a deep coffee maroon color. Strain and set aside.
Keep the tints hot and pour each color in a mason jar that can hold 3 cups of liquid. Add 2 teaspoons of vinegar to each color and mix.
Use parsley leaves to decorate the eggs. For that wrap the eggs with cheesecloth and place a leaf in the bottom. Secure with a rubber band.
Submerge the eggs in the natural dyes, place the lid, and keep the mason jars inside the fridge for a few hours. The more you steep the eggs the more intense the colors will be. I left mine overnight.
Calories: 64kcalCarbohydrates: 1gProtein: 6gFat: 4gSaturated Fat: 1gCholesterol: 164mgSodium: 63mgPotassium: 61mgSugar: 1gVitamin A: 238IUCalcium: 25mgIron: 1mg