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Bowl of naturally dyed Easter Eggs.
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5 from 3 votes

How to Dye Easter Eggs

Learn how to dye Easter Eggs with natural ingredients as a eco-friendly, creative, and fun activity for the whole family to enjoy!
Course Tutorial
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Resting 4 hours
Total Time 4 hours 15 minutes
Servings 12 servings
Calories 63kcal
Author Yumna Jawad

Equipment

Ingredients

  • 1 dozen eggs hard-boiled

For Pink:

  • 1 small beet peeled and grated
  • 2 tablespoons white vinegar

For Orange:

  • 3 yellow onions skins only
  • 2 tablespoons white vinegar

For Yellow:

  • 2 teaspoons turmeric
  • 2 tablespoons white vinegar

For Light Blue:

  • ¼ cup blueberries smashed
  • 2 tablespoons white vinegar

For Green:

For Blue:

  • 1 cup red cabbage chopped
  • 2 tablespoons white vinegar

Instructions

For pink, orange, yellow and light blue:

  • Bring a large kettle of water to a boil. You may need to refill this and bring it to a boil again depending on the size of your kettle.
  • Set out one high-rimmed, heatproof bowl for each color on a rimmed sheet pan. Place the ingredients for each color in separate bowls. Each color will be enough to color 2 to 3 eggs. Mix the ingredients in each bowl to combine the color agent with the vinegar.
  • Transfer the cooked eggs to the bowls, adding as many eggs as you want of a specific color to the bowl.
  • Cover the eggs with boiling water until they are fully submerged. Let sit for at least 4 hours, or up to overnight in the fridge for deeper hues. Remove eggs from the dye and let dry for a few minutes on a paper-towel lined sheet pan.

For blue and green:

  • Add water to a pot with ingredient for each color. Set out a high-rimmed, heatproof bowl for each on a rimmed sheet pan. Bring to a boil and simmer for 10 minutes. Then transfer the water with the ingredient to a bowl before submerging the eggs.
  • Remove eggs from the dye and let dry for a few minutes on a paper-towel lined sheet pan.

Notes

With the shell on, the hard-boiled dyed eggs will keep for up to 7 days in the refrigerator.

Nutrition

Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg