Making Our Own Easter Egg Dye Using Fruits and Vegetables

Posted on 10 April 2017

All-Natural Easter Egg Dye Recipes

Thanks to Dreamy Whites Lifestyle Instagram post we found this awesome and fabulous natural way to dye easter eggs with food dye!  

Check out the images below from Dreamy Whites Lifestyle and the Recipe from Better Home & Gardens to see how to create your Natural Dyed Easter Eggs! Happy Easter! 

Natural Dyed Easter Eggs

Image to the Left: "A few of the foods we used to create some of our favorite colors...." - Dreamy Whites Lifestyle

Red Cabbage, Boiling Water, & Vinegar ~ Robin's Egg Blue
Blueberries & Water ~ Bluish-Gray Eggs
Tumeric, Boiling Water, and Vinegar~ Mustard Yellow Eggs
Brewed Coffee ~ Golden Brown Eggs
Beets, Boiling Water, & Vinegar ~ Pale Pink Eggs

Image to the Right: "These lavender colored speckled eggs were a product of mixing grape juice and vinegar together." - Dreamy Whites Lifestyle

"Use these all-natural dye recipes made from household ingredients to create Easter eggs in beautifully subdued shades. Leave eggs soaking in the dye in the refrigerator overnight for the richest colors." - Better Home & Gardens

Bluish-Gray
Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries.

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

Jade Green
Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Green-Yellow
Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.

Orange
Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Red-Orange
Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.

Yellow
Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar.
Mustard-yellow: Stir 2 Tbsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar.
Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.
Pale yellow: Chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar.
Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. vinegar.

Brown-Gold
Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar.

Brown
Add 1 tablespoon vinegar to 1 cup strong coffee.

Pink
Faint pink: Chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. Add 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Mix 1 cup pickled beet juice and 1 tablespoon vinegar.
Dark pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.

Lavender
Mix 1 cup grape juice and 1 tablespoon vinegar.

Check out more details about this recipe from Better Homes & Garden: http://www.bhg.com/holidays/easter/eggs/natural-easter-egg-dyes/ & 

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