All Natural Dyed Easter Eggs

Make a new tradition of dyeing Easter eggs this year! Our All Natural Dyed Eggs recipe makes for the perfect addition to any Easter table and is a fun recipe to prepare with the whole family. Plus, you likely already have some of the ingredients you need to create natural colours.

Keep in mind that certain hues, including turquoise, will fully develop overnight. Our All Natural Dyed Easter Eggs recipe is sure to brighten any Easter feast, featuring Soleil, Sky Blue, Turquoise, and Lavender dyes. The stockpot is the ideal piece of cookware to hard-boil the eggs, locking in heat and moisture without overcooking them.

Our All Natural Dyed Easter Eggs recipe features staple ingredients found in any household, including cabbage and turmeric, offering a unique method of dying your Easter eggs this year. This recipe takes just over an hour to prepare once the dyes are ready and can be used to make a batch of 18 eggs. Here are all the ingredients you’ll need before following the steps below.

For Sky Blue and Turquoise:

Place water and cabbage in an 8 qt. stockpot. Bring just to a boil and then reduce heat. Simmer for 15-20 minutes. Strain liquid into a large deep bowl or container and discard the cabbage. Add the vinegar to the liquid and stir to combine. Let mixture cool for at least 15 minutes.

Add the hard-boiled eggs to the liquid. Cover and refrigerate for about 20-30 minutes for sky blue, or refrigerate overnight for a deeper turquoise color. When desired color is reached, gently pat eggs dry with a paper towel and keep refrigerated.

For Lavender:

Place grape juice and vinegar in a large deep bowl or container and stir to combine.

Add the hard-boiled eggs to the liquid. Cover and refrigerate for about 20-30 minutes. Gently pat eggs dry with a paper towel and keep refrigerated.

For Soleil:

Place water, vinegar and turmeric in an 8 qt. stockpot, and stir to combine. Heat over medium heat until turmeric is dissolved, about 5 minutes. Pour liquid into a large deep bowl or container, and let mixture cool for at least 15 minutes.

Add the hard-boiled eggs to the liquid. Cover and refrigerate for about 20-30 minutes. Gently pat eggs dry with a paper towel and keep refrigerated.

Tips

• Make the dyes in advance and keep them in the fridge. If making dyes the same day, be sure to let them cool for the suggested 15 minutes. The eggs will continue to cook if added to hot liquid.
• It really does take overnight to get the turquoise color, so make some eggs a day in advance to show this color.
• When ready to dye, hard boil the eggs in a stock pot. Rinse under cool water, and then submerge in the liquid dye. The warm eggs will more easily absorb the pigment.
• Be careful when handling dyed eggs as the natural dyes rub off more easily. Use a spoon to scoop them out of the liquid dye, and a paper towel to gently pat the eggs or set them in an egg holder to dry.