Natural and Frugal ways to Dye Easter Eggs

Fri, Apr 2, 2010


Natural and Frugal ways to Dye Easter Eggs

This weekend many people will be boiling eggs and then decorating them in fantastic ways. There are a few ways to do your egg adornments this year besides the usual colored tablets that you get in a box. This year you can do it more naturally and/or inexpensively.

Before you get ready to dye your eggs, make sure to take care to be safe. It’s a good idea to use one set of eggs for hunting and a different set for eating. All eggs, whether dyed or not, that will be eaten, HAVE to be refrigerated, or someone might get sick. Eggs shouldn’t be out more than a total of 2 hours tops. If it’s warmer than 80F change that to 30 minutes.  Another thing to remember is that hard boiled eggs have a shorter shelf life than raw eggs and need to be eaten within a week. For more egg safety tips check out Easter Egg Safety and A Dozen Ways to Avoid Foodborne Illness.

As for coloring eggs, if you are wanting to go the natural route try onion skins, spinach, cherries, tumeric, grape juice, etc. Mix about a handful (depends on what it is you choose to use for dye) of the dying agent with simmering water. Allow it to simmer anywhere from 15 minutes to an hour, basically until the desired shade of color is achieved. Pour into a cup and add 2-3 tablespoons vinegar. If you want a deep color, and plan to eat the eggs after, leave the eggs in the dye for a few hours in the refrigerator.

An alternative to using natural foods to dye your eggs is to use food coloring. If you cook, you usually have food coloring in your kitchen. Instead of going and buying the little tablets (or if you forget and need a quick fix) food coloring is a great way to do it. The formula is color, 2/3 cup hot water, 2 tablespoons white vinegar.

If you are in need of a color table for natural colors check out this good one at and a great food coloring one at Ellen’s Kitchen.

Most of all have a happy and safe egg hunt and egg eating weekend!!
Photo by - luz –

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This post was written by:

Rochelle - who has written 139 posts on Made in Kitchen Blog.

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