I love Easter and I love to dye eggs!
Photography by Angie Norwood Browne
Naturally Dyed Easter Eggs
Hard boiled eggs, room temperature, white and brown eggs
1 tablespoon white vinegar per cup of strained dye liquid
Purple Cabbage (makes blue on white eggs, green on brown eggs)
Red Onion Skins (makes lavender or red)
Yellow Onion Skins (makes orange on white eggs, rusty red on brown eggs)
Ground Turmeric (makes yellow)
Red Zinger Tea Bags (makes lavender)
Beets (makes pink on white eggs, maroon on brown eggs)
To prepare the colored dye, first chop the cabbage, chip or peel away the dry skins from the onions, or shred the beets. In a stainless steel saucepan, boil enough water to generously cover the number of eggs you’ll be dying. Add the dye matter and bring to a boil, turn heat down to low and simmer, covered, for 15-30 minutes.
Pour the dye into bowls or jars and place eggs in for dying. The longer you leave them in the darker the color.
Food Styling by Emily Browne
Recipe from www.thekitchn.com