Dye Ingredients
Beets: 1 large beet (about 2 cups),
cut into small dices
Blueberries: 2 cups fresh or
frozen berries, blended or mashed
Red cabbage: 1/2 medium head
(about 3 cups), shredded
Red onion: Dry, papery skins from
6 to 8 medium and large onions
Turmeric: 3 tablespoons
ground turmeric
Yellow onion: Dry, papery
skins from 6 to 8 medium and
large onions
Directions 1. Combine the desired dye
ingredients and 2 cups water in
a large saucepan. Bring water to
a boil; reduce heat to a simmer.

Simmer for at least 30 minutes.

The longer the mixture simmers,
the more vibrant the dye.

2. Strain mixture into a glass jar or
container. Use or compost left-
over dye material.

4. A dd 1 tablespoon of white
vinegar per cup of dye.

5. S oak hard-cooked eggs in
dye following the
instructions at right.

6. R emove the eggs with a spoon
and blot with paper towels. Rub
eggs with vegetable oil to apply a
shine to the shells, if desired.

7. O ptional: Create designs on the
shells by wrapping undyed eggs
in rubber bands, lace or twine.

You can also draw designs on
the shells using a white crayon
or blocking sections with tape.

Use a small glass to dye sections
of the shells in different colors,
overlapping to mix colors.

Note: Do not serve these eggs
for breakfast; they’re purely
decorative. P
Dye Instructions
Ingredients from your kitchen can sometimes produce unexpected results. Find out what you
need to create your desired egg colors.

Yellow onion
Turmeric • 30 minutes in hot dye
yields a light yellow.

• 3 hours in hot dye as it
cools to room temperature
makes a medium yellow.

• 12 hours soaking in the
refrigerator creates a
brighter yellow.

• 3 0 minutes in hot dye
yields a medium orange.

• 3 hours in hot dye as it
cools to room tempera-
ture makes a deep orange.

• 1 2 hours soaking in the
refrigerator creates a
deeper orange.

Red onion
• 3 0 minutes in hot dye yields
a light brown, similar to the
color you’ll find with a
naturally brown egg.

• 3 hours in hot dye as it cools
to room temperature makes
a medium brown.

• 1 2 hours soaking in the
refrigerator creates a dark
reddish brown.

Red cabbage
• 30 minutes in
hot dye yields a
very light blue.

• 3 hours in hot
dye as it cools to
room temperature
makes teal.

• 12 hours soaking
in the refrigera-
tor creates a deep
cobalt blue.

Beet Blueberries
• 3 0 minutes in hot dye yields
a light blue-gray.

• 3 hours in hot dye as it cools
to room temperature makes
a medium blue-gray.

• 1 2 hours soaking in the
refrigerator creates a deep
purple-gray. • 3 0 minutes in
hot dye yields a
bright pink.

• 3 hours in hot
dye as it cools
to room
temperature makes a
brighter pink.

• 1 2 hours
soaking in the
refrigerator creates a
deep magenta.

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