How To Colour Easter Eggs Using Natural Dyes

Easter is nearly upon us and many of us are looking for alternatives to the chocolate overload that can become a bit overwhelming at this time of year.

In keeping with the egg tradition, a wonderful addition to your Easter feast can be naturally dyed, boiled eggs.

Berries, carrots, beetroot, turmeric and many other common fruits, vegetables and spices contain a wide variety of pigments that you can easily utilise to make your eggs colourful.  Preserved food and tinned fruit or vegetables have already been cooked and have lost a lot of their natural colour, so it is best to use fresh or frozen (raw) produce for this method.


Some ideas for colours are:

  • Blue: Purple grape juice concentrate, canned blueberry sauce, boiled red cabbage leaves
  • Lavender: Hibiscus flowers, less grape juice concentrate, violet blossoms, Red Zinger tea bags
  • Pink: Beets or pickled beet juice, cranberries, raspberries
  • Red: Canned cherries, pomegranate juice, boiled red onion skins
  • Green: Spinach, chlorophyll in liquid form
  • Brown: Dill seeds, coffee or black tea, boiled walnut shells
  • Yellow: Saffron, carrot tops, orange peels
  • Orange: Yellow onion skins, curry powder, carrots, paprika

Simply add the grated or mashed fruit or vegetable of your choice or spice powder in the pan with water.  Add the whole raw eggs and bring to the boil, cooking for up to ten minutes.  The shells will absorb more colour if they are cooked for longer, but you probably want them still to be edible.

Photo courtesy of Food & Drink

The greater the amount of colouring food in the pan, the more intense the colour will be.  Often adding a tablespoon or two of white vinegar will help in the colour transfer.  Obviously you can only do one colour at a time per pan, but with careful planning you can create some wonderful colour patterns.

Dye the shells with a lighter colour first and then draw a pattern with a wax pencil or crayon on the shell.  This creates a protective coating that prevents any other colour from being soaked into the shell where you have drawn.  You can then dye the egg again with a different colour, using a slightly darker one each time and applying more wax in between dye lots to maintain some of each dye colour.

To give your eggs a shiny finish after dyeing, simply rub them over with some cooking oil.  These natural food dyes won’t compromise your boiled eggs in any way and they will keep in the fridge for up to 3-4 days.

If you simply don’t have the time to source your own natural colours, don’t worry! Eco Toys sells Natural Easter Egg Dye Kits for only $16.95 that you can find here.

Natural Egg Dye Kit

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One Response to “How To Colour Easter Eggs Using Natural Dyes”

  1. […] Check out our natural egg dye tutorial using fruits, vegetables and spices here! […]

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