How to Dye Easter Eggs Naturally

With Easter less than a month away, I thought that dying Easter Eggs naturally could be a fun little project for you and the family to try out one weekend. Not only did these eggs turn out adorable, but there were also no harsh dyes involved, ensuring the whole family stays safe.

These eggs were colored with mostly all fruits and vegetables, how cool is that?

How to Dye Easter Eggs Naturally

Every colored egg has its own specific concoction so, check out this list below and dye according to your color preference!

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.

Faint Yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. 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.