This Easter, I decided to experiment with natural egg dyes. Dying eggs with natural colors is not only fun, but easy and yields great lookin eggs!
For pinkish-purple, use beets. For blue, use purple cabbage. For yellow, use turmeric.
Here are step by step instructions for naturally dyed Easter eggs:
1. Dice the vegetables. Boil 2 cups of a vegetable or 1 tablespoon of spice in 2 cups of water (do each vegetable and spice in separate pots). Add 2 tablespoons of white vinegar. When the pan reaches a boil, reduce to simmer, and simmer for about 10 minutes.
2. Strain out the vegetables (don't worry about the spices in the yellow dye)*. Reserve the water, and allow to cool for about 5 minutes.
3. Submerge eggs (either hard boiled or blown eggs work just fine) and allow to set for about 20 minutes. After 20 minutes, or your desired color is reached, you can place them back in the egg carton, to dry. Then you are ready to go!
*With the beets, ours were perfect for eating! So don't toss 'em, eat 'em! Beets are full of vitamins and so tasty. Also, the beet greens should be removed before boiling, but can be used in many dishes as well. I cut my beet greens up, and sauteed them with one onion and garlic, in a bit of olive oil.