Most conventional dyes for Easter eggs contain harmful dyes that are toxic to the body. Prepared with whole-food ingredients, you can have peace of mind utilizing non-toxic ingredients with your family.
Blue: 4 cups chopped red cabbage
Pink: 4 cups chopped beets
Orange: skins of about 6 yellow onions
Yellow: 3 tablespoons turmeric
Green: 3 tablespoons hibiscus, or soak 30 minutes in turmeric dye and then red cabbage dye
Brown: 1 quart strong brewed coffee
For each color and material you choose, the process is the same. Place your dying agent, a quart of water and 2 teaspoons of white vinegar in a saucepan. Bring to a boil and simmer for 30 minutes or until your desired color is achieved. Strain your dying agent into a quart-sized mason jar and allow it to cool to room temperature. Using a large spoon, carefully lower the eggs into the color you wish to dye the egg. Allow the eggs to sit in the dye at room temperature until your desired color has been reached, roughly 30-90 minutes. The longer the eggs sit in the dye the deeper the color will be. Using a spoon, remove the eggs and allow them to dry on a wire rack or layer of paper towels. Store dyed eggs in the refrigerator.