How to Dye Easter Eggs

Easter,For Moms
April 2, 2011

Gather your kids this Easter and dye eggs with natural ingredients by following this simple guide.

How-To-Dye-Easter-Eggs-Relish
Mark Boughton/styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/04/relish_1500x1000_eastereggs.jpg

We've been around the block with the Paas egg dying kits. They served their purpose when the kids were little, but now that my daughter is 16 and into art, we wanted something more adventurous and creative. So this year we're dying our eggs with natural dyes from foods in the fridge. We plan to follow this guide we found on the vegetablegardener.com website.

Here’s how to dye your eggs the natural way:
 
  1. Choose your color and desired dye source. Onion skins create marbleized oranges and yellows, shredded red cabbage yields midnight blues, spinach equals pale green, grape juice results in a deep lavender and paprika will dye eggs a light orange. For vegetables, add about 2 cups of material per quart of water and for spices, 2 teaspoons per cup of water.
  2. Add uncooked eggs to a stainless steel pan and cover with lukewarm water and desired amount of dyestuff. Be creative with your quantities and combinations. More dyestuff will equal a richer color while combining ingredients can create unexpected colors.
  3. Add a splash of vinegar to allow your eggs to absorb color better. Bring everything to a boil. Reduce heat to a simmer and soak for 15 more minutes.
  4. To stop cooking, remove from heat and run cold water into pan. You can choose to remove your eggs promptly, allow them to set in the pan for two more hours or even refrigerate overnight for deepened color. Assure impatient kids that the magic is in the waiting—the excitement of not knowing what those pristine white eggs are going to come out looking like.
Once your pretty eggs are dyed, you can either display them for a day or two or serve them up in the kid-friendly deviled egg recipe featured below.
 
Deviled-Eggs-Recipe-Relish

Basic Deviled Eggs

Garnish these eggs with a sprig of parsley or dill, capers, paprika or black or green olive slices.

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