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There are so many options out there to play around with when dying Easter eggs naturally. For this recipe, we used four dyes: beet, blueberry, coffee, and turmeric. Other options are purple cabbage, carrots, raspberries, or pretty much any colorful thing you'd like to experiment with!
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For dyes made from solid fruits or vegetables, the instructions are as follows:
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Shred or mash one cup of the fruit/vegetable.
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Add 2 cups water and 1/4 cup white vinegar.
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Simmer for 10 minutes.
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Strain out the pulp (we poured our mixture through a sieve and into a mason jar).
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Submerge white hard boiled eggs in the dye for as little as a few minutes (that's what we did!) or as long as overnight. The longer the eggs steep, the darker their color will be.
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When you remove the eggs from their dye bath, you'll need to either rinse them with water or gently pat them dry with paper towels to remove any stray vegetable particles and ensure a smooth finish.
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Set eggs aside to dry. You're done!
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Note: For yellow eggs, we used 4 tablespoons turmeric, 2 cups water, and 1/4 cup vinegar. We did not simmer this one.
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Note: For tan eggs, we used 1 1/2 cups brewed coffee and 1/4 cup vinegar. We didn't use water, and we did not simmer this one either.
