Easter eggs - the all-natural (and all-local!) way

Have you ever dyed your Easter eggs with  all natural ingredients?  We thought this might be a really fun way to create some  really cool eggs this year. 

How to Make Naturally-Dyed Easter Eggs

Makes 1 dozen eggs

• 1 dozen hard-cooked eggs, room temperature
• 4 cups dye liquid made from any of the following:

à 1 cup chopped purple cabbage/cup of water  makes blue on white or green on brown eggs

à 1 cup red onion skins/cup of water makes lavender  or red eggs

à 1 cup yellow onion skins/cup of water makes orange on white or rusty red on brown eggs

à 1 cup shredded beets/cup of water makes pink on white or maroon on brown eggs

à 2 tablespoons ground turmeric/cup of water makes yellow eggs

• 1 tablespoon white vinegar per cup of strained dye liquid
• Neutral oil, such as vegetable or grapeseed

1. Pour the amount of water you need for the dye you're making into a saucepan .

2. Add the dye matter (purple cabbage, onion skins, etc.) and bring the water to a boil.

3. Turn the heat down to low and simmer, covered, for 15 to 30 minutes. The dye is ready when it reaches a hue a few shades darker than you want for your egg. Drip a little dye onto a white dish to check the color.

4. When the dye is as dark as you like, remove the pan from the heat and let the dye cool to room temperature.

5. Pour the cooled dye through a fine-mesh strainer into another saucepan. Stir the vinegar into the dye — use 1 tablespoon of vinegar per cup of strained liquid.

6. Arrange the room-temperature eggs in single layer in a baking dish or other container and carefully pour the cooled dye over them. Make sure the eggs are completely submerged.

7. Transfer the eggs in the dye to the refrigerator and chill until the desired color is reached.

8. Carefully dry the eggs, and then massage in a little oil to each one. Polish with a paper towel. 

9. Store the eggs in the refrigerator until it is time to eat (or hide) them.