From The Kitchen

I thought this was a cool idea and since many of us will be dying eggs this weekend, many of us might like this article. Have a nice Easter!!



  • 6 unpeeled, hard-boiled white or brown eggs (at room temperature, not fresh)
  • 2 cups water
  • Distilled white vinegar
  • Neutral oil, such as vegetable or grapeseed


  • 2 cups shredded red beets (for pink on white eggs, maroon on brown eggs)
  • 2 cups red onion skins (for lavender on white eggs, red on brown eggs)
  • 2 cups yellow onion skins (for orange on white eggs, rusty red on brown eggs)
  • 1/4 cup ground turmeric (for yellow eggs)
  • 2 cups chopped purple cabbage (for blue on white eggs, green on brown eggs)
  • 2 cups blueberries (for blue eggs)
  • 2 cups dried hibiscus flowers (for indigo or lavender eggs)


  • Saucepan with lid
  • Fine-mesh strainer
  • A second saucepan or bowl
  • Baking dish or other container
  • Paper towels


  1. Place 2 cups water and dye option of choice (purple cabbage, onion skins, etc.) in a small saucepan and bring to a boil over medium-high heat.

    Depiction of the instructions in Instructions step 1
  2. Reduce the heat to low. Cover and simmer until the color is a few shades darker than you want for your egg, 15 to 30 minutes. Drip a little dye onto a white dish to check the color.

    Depiction of the instructions in Instructions step 2
  3. Remove the pan from the heat. Let cool to room temperature. Pour through a fine-mesh strainer set over another saucepan or bowl. Press on the solids in the strainer to extract as much liquid as possible. Discard the contents of the strainer.

    Depiction of the instructions in Instructions step 3
  4. Measure the amount of strained liquid. Add 1 tablespoon distilled white vinegar per 1 cup strained liquid and stir to combine.

    Depiction of the instructions in Instructions step 4
  5. Place 6 room-temperature, hard-boiled eggs in a medium bowl or quart container (like a yogurt container). Carefully pour the cooled dye over the eggs and make sure they are completely submerged.

    Depiction of the instructions in Instructions step 5
  6. Refrigerate until chilled and the desired color is reached, a few hours or up to overnight. Remove the eggs from the dye and dry with paper towels. If you want your eggs to be more vibrant and less pastel, give the eggs multiple soaks in the dye, being sure to dry them between stints in the dye.

    Depiction of the instructions in Instructions step 6
  7. When the eggs are dyed to the desired color, dry each one thoroughly with a paper towel. Gently rub in little oil neutral oil into each egg. Polish with a paper towel. Refrigerate until ready to use.

    Depiction of the instructions in Instructions step 7
  8. Explore a variation of colors with different natural ingredients on your eggs — which are all totally safe to eat!

    Depiction of the instructions in Instructions step 8


  • You can also start with raw eggs and cook them in the dye bath as described in this how-to on onion-skin eggs. I found that with dyes like the hibiscus tea and beets, the color was more concentrated with the refrigerator method. Of course, this method requires clearing out some space in the refrigerator.
  • Play around with different ingredients to find new colors, or soak in different dye baths for a layering effect.
  • Beware that the actual shade of the final eggs may change when exposed to the air and dried.
  • Keep in mind the effect of the dyes varies depending on how concentrated the dye is, what color egg you use, and how long and how many times the eggs are immersed in the dye. Err on the side of more material rather than less when creating your dye.