How to Make Natural Easter Egg Dye

Learn how to dye Easter eggs with natural coloring. Y'all probable already have many natural dye materials right in your kitchen.

Decorating Easter eggs is believed to appointment back to at least the 13th century, long before the invention of the make-proper noun Easter egg dye you'd buy at the store. So, really, there's zero "new" about natural Easter egg dye. Considering the wide range of colors you lot can make using dyes made from natural ingredients such as fruits, vegetables and spices, and how messy those commercial egg-dye kits can be, information technology's a wonder at that place was ever a need for artificial dye at all!

In fact, we'd become and then far equally to advise that you modify this already-astonishing Easter Egg Bread recipe to include naturally dyed Easter eggs, rather than eggs dyed with artificial coloring. Here's what to do.

How to Make Homemade Natural Easter Egg Dye

Ingredients

• Eggs (Psst! Double check that you don't grab brown eggs, as they do not dye as well.)
• Distilled h2o
• Distilled white vinegar

Tools

• Stainless saucepans and bowls.

Now, decide what colors you'd like and follow forth—and use these Easter egg decorating ideas for more inspiration.

Red

Boil 4 cups of Spanish onion skins (but the dry parts, about 12-15 onions) in 1 quart of h2o with ii tablespoons vinegar. Reduce estrus and simmer thirty minutes, then strain into a (stainless!) basin. After it's cooled to room temperature, cascade into a stainless saucepan and add the eggs in one layer.

Bring to a boil, then reduce heat, cover and simmer for 12 to 20 minutes, depending on how intense yous want the crimson to be. (If 20 minutes doesn't do the trick, go on the eggs in the pot and movement the pot to the refrigerator until they're as cerise as yous like.)

Yellow

Boil 3 tablespoons turmeric in 1 quart of water with two tablespoons of vinegar. Reduce heat, simmer for 30 minutes, strain and cool. Soak eggs for xxx minutes.

Greenish

Boil the skins from vi red onions in 2 cups of h2o for 15 minutes. Cool, strain, add the eggs and 1 tablespoon of vinegar, and allow to soak overnight.

Blue

Boil iv cups of chopped cerise cabbage in 1 quart of h2o with 2 tablespoons of vinegar. Reduce estrus and simmer 30 minutes, strain, and cool to room temperature. Add the eggs in a single layer and soak for 30 minutes for lite blue. For night bluish, soak overnight in the refrigerator.

Royal

Mix 1 loving cup grape juice with 1 tablespoon vinegar, add together eggs in a unmarried layer and let to soak overnight in the refrigerator.

Pink

Soak eggs in 2 cups pickled beet juice plus 2 tablespoons of vinegar.

Brown

Soak eggs in 1 quart of room-temperature strong, black coffee plus 2 tablespoons of vinegar, for 30 minutes. (Or, y'all know, buy some brown eggs!)

If treatment all these beautiful eggs works up your appetite for them, make whatsoever of these recipes that volition use upwards all those leftover hardboiled eggs. And for your family get-togethers, we've got a treasure trove of Easter recipes for y'all to try out this year.

Add these desserts to your Easter lineup.

Springtime Beignets and Berries

I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll fifty-fifty make a quick berry whipped foam and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado

Get Recipe

Pineapple Carrot Cake

This moist cake with foam cheese frosting is the best I've ever eaten. It's so simple, too, because information technology uses two jars of baby food instead of fresh carrots that need to exist grated. —Jeanette McKenna, Vero Beach, Florida

Shortbread Lemon Tart

For a modify from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Domicile Test Kitchen

Lavender Beloved Cheesecake

I dear the smell of lavender, and the edible flowers make this cheesecake i of the almost spectacular I've tasted. You tin use lavander honey in this recipe for extra flavor, simply even without it, the lavender is very distinct. —Julie Palmer, Lafayette Hill, Pennsylvania

Grandma's Strawberry Shortcake

Hither's a family-sized version of my grandma's summer dessert. I can still taste the sweet juicy berries she piled over warm biscuits and topped with a huge dollop of fresh whipped cream. My male parent added even more indulgence to his serving by outset buttering his biscuits. —Shirley Joan Helfenbein, Lapeer, Michigan

Chocolate Carrot Cake

Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add together crisis, merely you can leave them off if you prefer. —Pamela Brownish, Williamsburg, Michigan

Contest-Winning Blueberry Swirl Cheesecake

This is my favorite blueberry cheesecake recipe, which I frequently brand for family get-togethers. —Cathy Medley, Clyde, Ohio

Dar's Kokosnoot Cream Pie

When I whip up a toasted coconut cream pie, my family unit goes wild and the pie vanishes. —Darlene Bartos, Shoreview, Minnesota

Meringue Shells with Lemon Curd

We love a dazzling dessert of meringue shells filled with sunny lemon curd. Information technology's sweet and tart, crunchy and fluffy. Elevation this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin

Lovely Lemon Cheesecake

Wait for the oohs and aahs when you nowadays this luxurious lemon cheesecake recipe. The lemon flavour gives it a bright, tangy flavor. —Margaret Allen, Abingdon, Virginia

Strawberry Walnut Torte

This is a special treat I dearest to brand and everyone looks forward to a nice slice with lots of fresh berries. —Bonnie Malloy, Norwood, Pennsylvania

Mocha Broiled Alaskas

Make these broiled Alaskas ahead of time—you tin torch the completed desserts and freeze them up to 24 hours before serving. —Kerry Dingwall, Ponte Vedra, Florida

Peeps Sunflower Cake

The inspiration for this cake came from one of my favorite flowers, the sunflower. The yellow peeps make eye-catching flower petals, and I carefully placed chocolate fries in a circular pattern to resemble the seeds in the middle of a sunflower. This cake is easy, but looks quite impressive. —Bethany Eledge, Cleveland, Tennessee (For another cute and sweet Easter treat, try these homemade Easter cake pops.)

Classic Tres Leches Cake

Tres leches ways "three milks." This cake gets its proper noun because information technology uses iii kinds of milk—evaporated, condensed and cream. This cake'southward light and airy texture has made it a classic in Mexican kitchens for generations. —Gustation of Habitation Exam Kitchen

Strawberry Bliss

Yous'll love this homemade puff pastry crust topped with a soft-gear up pudding layer that has a hint of strawberry flavor. This dessert needs to arctic for at least an 60 minutes, so it's a fabulous make-ahead dish. —Candace Richter, Stevens Point, Wisconsin

Creamy Chocolate-Banana Pie

You tin can brand well-nigh any dessert more crawly with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible philharmonic. —Diane Nemitz, Ludington, Michigan

Rustic Honey Cake

When my boys were young, they couldn't drink milk but they could take yogurt. This was a cake they could eat. And it'south ane dessert that doesn't sense of taste overly sweet, which is e'er a dainty modify of pace. —Linda Leuer, Hamel, Minnesota

Lime Angel Food Block

For my husband'due south family unit reunion, I took a store-bought angel nutrient cake and turned information technology into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over large! —Nancy Foust, Stoneboro, Pennsylvania

Moist Lemon Angel Cake Roll

Tart and delicious, this pretty cake roll volition tickle any lemon lover'south fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Gustatory modality of Habitation Test Kitchen

Sangria Gelatin Ring

This gelatin is enjoyed by anybody because you simply can't go wrong with fresh berries. —Nicole Nemeth, Komoka, Ontario

Chocolate Pear Hazelnut Tart

Equally a teenage strange exchange student in the s of France, I was horribly homesick. Then my host family'due south Grandmother Miette arrived and asked if I'd like to assist her bake this nutty tart from scratch. Information technology turned my trip around and inspired my lifelong passion for blistering. Weighing ingredients, roasting nuts, kneading dough—the art of baking transcends language. —Lexi McKeown, Los Angeles, California

Greatcoat Cod Blueberry Pie

We Northeasterners take been baking this pie since the 18th century. Settlers would've used little wild blueberries and topped it with foam. I do, too. —Nancy O'Connell, Biddeford, Maine

Banana Skillet Upside-Downward Cake

My grandmother gave me my get-go cast atomic number 26 skillet, and I've been cooking and baking with information technology ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

Easy Pistachio Tube Cake

Mixes brand this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on elevation—the extra crunch is worth information technology. —Dina Crowell, Fredericksburg, Virginia

Lemon Supreme Pie

A friend and I often visit a local eating house for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even ameliorate! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas

Marvelous Marble Cake

Pound cake and chocolate make the best marble cake. — Ellen Riley, Birmingham, Alabama

Rhubarb Cherry Pie

As a immature girl, I dreamed of being able to make pies like my mother. Her rolling pivot, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for information technology at every potluck since! —Eunice Injure, Murfreesboro, Tennessee

Lemon Curd-Filled Angel Food Block

For a sunny angel food cake, we make a filling of mascarpone, foam cheese and lemon curd, and and so drizzle the cake with a lemony sweetness glaze. —Leah Rekau, Milwaukee, Wisconsin

Blueberry Rhubarb Country Tart

When the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. —Jeanne Ambrose, Milwaukee, Wisconsin

Budapest Roll

If you lot're a fan of Yule logs and pumpkin rolls, taste my Swedish specialty made from hazelnut meringue. People are in awe every time I bring information technology somewhere. —Catherine Walbridge, Boise, Idaho

Skillet Pineapple Upside-Down Cake

For a modify of stride, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas

Limoncello Cream Pie

Later on a large Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a lilliputian composure to each polish, creamy piece. —Jessie Grearson-Sapat, Falmouth, Maine

Blueberry Lattice Bars

Since our area has an almanac blueberry festival, my daughters and I are always looking for new berry recipes to enter in the cooking competition. These lovely, yummy bars won a blue ribbon one yr. —Debbie Ayers, Baileyville, Maine

Marvelous Cannoli Cake

A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich block, which starts with a package mix. It's best when served well chilled.—Antoinette Owens, Ridgefield, Connecticut

Ginger Plum Tart

Sweet cravings, begone: This free-course plum tart is done in merely 35 minutes. It's actress awesome when served warm. —Taste of Home Examination Kitchen

Luscious Almond Cheesecake

I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his altogether block this year. —Brenda Clifford, Overland Park, Kansas

Mocha Hazelnut Torte

I brand this cake on birthdays and other special occasions because information technology looks and tastes so amazing. The combination of balmy hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana

Red-Almond Streusel Tart

Chock with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. Information technology's elegant, tastes delicious, and is so like shooting fish in a barrel to brand. —Marion Lee, Mount Hope, Ontario

Peanut Butter Brownie Trifle

This rich, tempting, peanut butter brownie trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next become-together. —Nancy Foust, Stoneboro, Pennsylvania

Rainbow Sherbet Angel Nutrient Cake

Talk about a dessert that pops off the plate! Sometimes I make this easy block even more centre-catching by tinting the whipped cream. Apply whatever sherbet flavor combination you like. —Bonnie Hawkins, Elkhorn, Wisconsin

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Source: https://www.tasteofhome.com/article/natural-easter-egg-dye/

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