Dying eggs is an Easter tradition I look forward to every single year - seriously. It's so fun to get a little artsy and spend time with family members as we connect over creating eggs. For the past few years, I've taken a more natural approach to egg dying using vegetables as the primary food coloring! It's a fun and non-toxic way to use veggie scraps and seasonal vegetables, too.
This year I played around with using Original flavored Health-Ade Kombucha for dying the eggs too, though of course, if you'd rather drink your 'booch, swap it out with white vinegar in the recipe below!
How to Dye Eggs Naturally:
- Step 1: Add 1 quart of water and 2 tablespoons of Original kombucha or white vinegar in a medium pot (or three or four pots, depending on how many colors you'd like to make) over high heat.
- Step 2: Bring mixture to a boil and add dye ingredients - described below. Lower heat to a simmer and cook for 30 minutes.
- Step 3: Strain scraps from the dye.
- Step 4: Add eggs and let soak for at least 30 minutes. (natural colors take time!) The longer the egg soaks, the more vibrant the colors become.
- Step 5: When desired color is reached on eggs, remove from dye and let dry on clean paper towels. Store in the refrigerator in a sealed container for up to a week.
- Orange eggs: Add 2 chopped yellow beets.
- Blue eggs: Add 4 cups chopped purple cabbage.
- Purple eggs: Add 4 cups chopped purple carrots.
- Yellow eggs: Add 3 tablespoons turmeric.
- Pink eggs: Add 2 chopped red beets.
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