The last time I dyed Easter eggs was at a little dinner party I hosted a few years ago in Iowa. I was dating this guy who was really good at playing guitar. He played songs while everyone sang and dyed eggs, and then he fell in love with my best friend.
Best friends will forever be better than boyfriends.
We’re just a few days away from Easter, which means we’re a few days away from eating Cadbury eggs and jelly beans until we’re sick.
These Easter eggs are the opposite of Cadbury eggs. They’re the organic, sugar-free version of jelly beans. Remember that Paas dye we used for eggs back in the day? This natural method results in less vibrant colors, but you get to squish handfuls of blackberries with your hands. I will totally take that tradeoff.
To make any of these natural dyes, boil two cups of water in a pot with one of the veggie or spice mixtures, below. Let boil for about 10 minutes, remove from heat, and stir. Let steep and cool for at least 10 minutes and up to an hour. I let mine steep for about 10 minutes, which resulted in the subdued, pastel colors.
Strain the color mixture into a jar using cheesecloth and a rubber band. Stir in one tablespoon of white vinegar and carefully place in a hardboiled egg. Let sit for at least five minutes. I was experimenting with this for a kids class I’m hosting this weekend, where we’ll have limited amounts of time. I’ve seen some beautiful tutorials from bloggers who let their eggs sit overnight (like Michelle’s post on the JoyFoodly blog!).
magenta: 1/2 chopped beet + 2 handfuls squished blackberries
orange: 2 Tablespoons paprika + 1 Tablespoon chili powder
yellow: 3 Tablespoons tumeric + yellow onion skin
green: 1 Tablespoon loose green tea + 1 cup ripped up spinach leaves
blue: 1 cup chopped purple cabbage
pink: 1 cup cranberry juice