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–+ servings
Colored eggs in a bowl

Dyeing Easter Eggs the Natural Way

Shilpi & Etienne | between2kitchens
Colouring eggs for Easter is not only fun but simple too. If you haven't tried dyeing your Easter eggs the natural way, then this time you must! Get the kids involved and show them the power of using natural ingredients!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Breakfast
Cuisine European
Servings 15 Easter Eggs

Ingredients
 
 

  • 15 free range eggs
  • 3 red onions, peel only
  • 2 brown onion, peel only
  • 1 cinnamon stick
  • 2 teaspoon coffee powder
  • ¼ red cabbage, sliced
  • ½ medium sized beetroot, juiced
  • 1 tablespoon tumeric
  • 120 g spinach, juiced
  • 5 teaspoon white vinegar

Instructions
 

Dyeing with red onion peel

  • In a small pot add 500ml (2 cup) of water, 1 teaspoon white vinegar and red onion peels. Bring to a boil and simmer for 20 minutes. Strain and carefully add 3 eggs. Boil the eggs for 15 minutes and transfer into a deep bowl. Pour the coloured water just enough to cover the eggs.
  • Leave at room temperature for 2 hours. Remove the eggs and let them dry. Once the eggs are dry from all sides, rub them with a few drops of vegetable oil to give the eggs some shine. If you are looking for a more darker tone place them back in the colouring water and leave in the fridge overnight. The next day remove the eggs and dry them again. Rub them with a few drops of vegetable oil.

Dyeing with brown onion peel, cinnamon and coffee powder

  • In a small pot add 500ml (2 cups) of water, 1 teaspoon white vinegar and the brown onion peel, the cinnamon stick and 1 teaspoon coffee powder. Bring to a boil and simmer for 20 minutes. Strain and carefully add 3 eggs. Boil the eggs for 15 minutes and transfer into a deep bowl. Pour the coloured water just enough to cover the eggs.
  • Follow step 2 as above.

Dyeing with red cabbage and beetroot juice

  • In a small pot add 500ml (2 cup) of water, 1 teaspoon white vinegar and the sliced red cabbage. Bring to a boil and simmer for 20 minutes. Strain and carefully add 3 eggs and the beetroot juice. Boil the eggs for 15 minutes and transfer into a deep bowl. Pour the coloured water just enough to cover the eggs.
  • Follow step 2 as above.

Dyeing with turmeric powder

  • In a small pot add 500ml (2 cup) of water, 1 teaspoon white vinegar and the turmeric powder. Bring to a boil. Carefully add 3 eggs. Boil the eggs for 15 minutes and transfer into a deep bowl. Pour the coloured water just enough to cover the eggs.
  • Follow step 2 as above.

Dyeing with spinach

  • In a small pot add 500ml (2 cup) of water, 1 teaspoon white vinegar and the spinach juice. Bring to a boil. Carefully add 3 eggs. Boil the eggs for 15 minutes and transfer into a deep bowl. Pour the coloured water just enough to cover the eggs.
  • Follow step 2 as above.
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