All-Natural Easter Egg Dye Recipes

By Margaret Moses, RD

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.

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 tablespoons 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 teaspoons 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 teaspoons white vinegar. Simmer 4 ounces chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 teaspoons white vinegar.

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

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

Yellow
Rich yellow: simmer 4 ounces chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 teaspoons white vinegar.

Mustard-yellow: stir 2 tablespoons turmeric into 1 cup boiling water; add 2 teaspoons white vinegar.

Various shades: steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.

Pale yellow: chop 4 ounces goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 teaspoons white vinegar.

Faint yellow: simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 teaspoons vinegar.

Brown-Gold
Simmer 2 tablespoons dill seed in 1 cup water for 15 minutes; strain. add 2 teaspoons white vinegar.

Brown
Add 1 tablespoon vinegar to 1 cup strong coffee.

Pink
Faint pink: chop 4 ounces amaranth flowers and simmer in 2 cups water; strain. Add 2 teaspoons white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 teaspoons 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 1 tablespoon vinegar and let cool to room temperature; remove beets.

Lavender
Mix 1 cup grape juice and 1 tablespoon vinegar.