18 All-Natural Easter Egg Dyes | Living the Country Life
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18 All-Natural Easter Egg Dyes

Forget the packaged egg dye kits this year, and use items from the kitchen to color your Easter eggs! Try one of these simple recipes, or make up your own and see what colors you get!
  • Go natural!

    Who says you have to dye your Easter eggs with store-bought kits? Get back to basics this year and use foods and spices to give your eggs beautiful color! With this old-fashioned technique, leave eggs soaking in the dye overnight in the refrigerator to get the richest colors.

    Date Published: March 11, 2014
    Date Updated: March 22, 2019
  • Bluish-gray

    Mix 1 cup of frozen blueberries with 1 cup of water, bring to room temperature, and remove blueberries. 

    Date Published: March 11, 2014
    Date Updated: March 22, 2019
  • Blue

    Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 tablespoons of vinegar. Let cool to room temperature, and remove cabbage with a slotted spoon.

    Date Published: March 11, 2014
    Date Updated: March 22, 2019
  • Jade green

    Peel the skin from 6 red onions, and simmer in 2 cups of water for 15 minutes. Strain and remove skins. Add 3 teaspoons of white vinegar.

    Date Published: March 11, 2014
    Date Updated: March 22, 2019
  • Pale yellow-green

    Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups of water for 20 minutes. Remove peels from water, and add 2 teaspoons white vinegar.

    Or, simmer 4 ounces of chopped fennel tops in 1-1/2 cups of water for 20 minutes. Strain, and add 2 teaspoons white vinegar.

    Date Published: March 11, 2014
    Date Updated: March 22, 2019
  • Orange

    Remove the skins from 6 yellow onions and simmer in 2 cups of water for 15 minutes. Strain to remove the skins, and add 3 teaspoons of white vinegar.

    Date Published: March 11, 2014
    Date Updated: March 22, 2019
  • Pale red-orange

    Stir 2 tablespoons of paprika into 1 cup of boiling water. Add 2 teaspoons white vinegar.

    Date Published: March 11, 2014
    Date Updated: March 22, 2019
  • Shades of yellow

    Rich yellow: Simmer 4 ounces chopped carrot tops in 1-1/2 cups water for 15 minutes. Strain, then add 2 teaspoons white vinegar.

    Mustard yellow: Stir 2 tablespoons turmeric into 1 cup of boiling water. Add 2 teaspoons white vinegar.

    Pale yellow: Chop 4 ounces of goldenrod and simmer in 2 cups water for 20 minutes. Add 2 teaspoons of white vinegar.

    Faint yellow: Simmer the peelings of 6 oranges in 1-1/2 cups water for 20 minutes. Strain, and add 2 teaspoons of vinegar.

    Assorted yellows: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.

    Date Published: March 11, 2014
    Date Updated: March 22, 2019
  • Brown-gold

    Simmer 2 tablespoons dill seed in 1 cup water for 15 minutes. Strain, and add 2 teaspoons white vinegar.

    Date Published: March 11, 2014
    Date Updated: March 22, 2019
  • Brown

    Add 1 tablespoon vinegar to 1 cup strong coffee.

    Date Published: March 11, 2014
    Date Updated: March 22, 2019
  • Shades of pink

    Dark pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 tablespoons vinegar. Let cool to room temperature and remove beets.

    Pale pink: Chop 4 ounces amaranth flowers and simmer in 2 cups water. Strain, and add 2 teaspoons white vinegar. OR: Simmer the skins from 6 avocados in 1-1/2 water for 20 minutes; strain. Add 2 teaspoons white vinegar. OR: Mix 1 cup pickled beet juice and 1 tablespoon vinegar.

    Date Published: March 11, 2014
    Date Updated: March 22, 2019
  • Lavender

    Mix 1 cup grape juice and 1 tablespoon vinegar.

    Date Published: March 11, 2014
    Date Updated: March 22, 2019

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