All-Natural Easter Egg Dye Recipes

For the best results, eave eggs soaking in the dye in the refrigerator overnight:

Bluish-Gray - Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries.

Blue - Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.

Jade Green - Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Green-Yellow - Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.

Orange - Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Red-Orange - Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.

Rich Yellow - Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar.

Mustard Yellow - Stir 2 Tbsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar.

Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.

Pale Yellow- Chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar.

Brown-Gold - Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar.

Brown - Add 1 tablespoon vinegar to 1 cup strong coffee.

Faint Pink - Chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. Add 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Mix 1 cup pickled beet juice and 1 tablespoon vinegar.

Dark Pink - Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.

Lavender - Mix 1 cup grape juice and 1 tablespoon vinegar.

ENJOY!

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