How To Make Natural Easter Egg Dye Recipes

NATURAL DYES FOR EASTER EGGS

Natural Dyes for Easter Eggs image

Provided by Food Network Kitchen

Yield each color will color 1 dozen

Number Of Ingredients 6

Ingredients

2 pounds beets, peeled, diced
1 pound onion skins
1 1/2 cup (1.9 ounce) jar turmeric
2 small heads red cabbage, sliced
1 (6-cup) pot of strong coffee
Distilled white vinegar

Steps:

For all but the coffee color, in a 5 quart saucepan add 1 vegetable or ingredient. Add 4 quarts water, bring to a boil and cook for 1/2 hour or until the color is very dark. Allow to cool to room temperature and strain out vegetables. Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color. Refrigerate overnight. For the coffee color: brew the coffee. Allow to cool to room temperature. Add 1/4 cup distilled white vinegar, add hard boiled eggs, refrigerate overnight.

HOW TO MAKE NATURAL EASTER EGG DYE

How to Make Natural Easter Egg Dye image

Make pastel blue, yellow, and pink Easter eggs using only veggies and spices. Super easy!

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 11

Ingredients

One dozen hard-boiled white eggs
1 teaspoon olive oil (optional)
1/2 head red cabbage (cut into 1/8ths (about 1 pound))
2 cups water
1 tablespoon white vinegar
2 teaspoons ground turmeric
2 cups water
1 tablespoon white vinegar
1 medium beet (washed and quartered)
2 cups water
1 tablespoon white vinegar

Steps:

Before starting the actual egg-dying process, I recommend preparing a safe area to handle these highly-staining dyes - they will mark everything from clothes to kitchen counters! So be sure to cover your table or counter with plastic, an old throw-away tablecloth, or lots of newspapers before beginning.

NATURAL FOOD DYES FOR EASTER EGGS

Natural Food Dyes for Easter Eggs image

Make and share this Natural Food Dyes for Easter Eggs recipe from Food.com.

Provided by threeovens

Categories Very Low Carbs

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons distilled white vinegar
2 teaspoons ground turmeric or 2 pinches saffron threads
3 cups water
2 cups red cabbage, chopped
1/4 cup distilled white vinegar
1 quart water
2 medium beets, coarsely grated
1/4 cup distilled white vinegar
3 cups water
1/4 cup turmeric (dye)
2 cups red cabbage (dye)

Steps:

For the yellow food dye: Bring water to a boil, add vinegar, turmeric or saffron; turn off and let sit for 10 minutes. Add eggs and let steep 30 minutes to 3 hours. Makes 3 cups.
For the purple food dye: Combine cabbage, vinegar, and water. Simmer 30 minutes then strain into a large bowl. Steep eggs 30 minutes or more. Different cabbage will yield different shades. Makes 3 cups.
For the pink or red food dye: Combine beets, vinegar, and water. Simmer 30 minutes, then strain into a large bowl. Steep eggs 30 minutes for pink or up to 4 hours for a deeper red color. Makes 3 cups.
For the green food dye: Combine 1/4 cup of the yellow dye and 2 cups of the purple dye. Let eggs steep 30 minutes up to 3 hours. Makes 2 1/4 cups.
Try other combinations with any leftover dye.

Nutrition Facts : Calories 22.8, Fat 0.3, SaturatedFat 0.1, Sodium 19.9, Carbohydrate 4.3, Fiber 1.2, Sugar 1.6, Protein 0.7

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