How To Make Naturally Dyed Easter Eggs

Easter is nearly here and when we saw this fun idea we just had to share! 


  • Hard-boiled eggs, room temperature 
  • Water
  • 1 cup chopped purple cabbage per cup of water (for blue eggs) 
  • 1 cup red onion skins per cup of water (for red/lavender eggs) 
  • 1 cup yellow onion skins per cup of water (for orange/rust red eggs) 
  • 1 cup shredded beets per cup of water (for pink/maroon eggs) 
  • 2 tablespoons ground turmeric per cup of water (for yellow eggs) 
  • White distilled vinegar (1 tablespoon per cup of strained dye)
  • Liquid neutral oil, such as vegetable or grapeseed


  • Saucepan with lid
  • White dish
  • Fine-mesh strainer
  • A second saucepan or bowl
  • Baking dish or other container
  • Paper towel


  1. You can make separate batches of different colors or one large batch of a single color. Follow the ratios given above for each ingredient to make more or less dye.
  2.  Add water to your pan. Pour the amount of water you need for the dye you’re making into a saucepan.
  3. Start making the dye: Add the dye matter (purple cabbage, onion skins, etc.) and bring the water to a boil.
  4. Adjust the heat: Turn the heat down to low and simmer, covered, for 15 to 30 minutes.
  5. Check the color: The dye is ready when it reaches a hue a few shades darker than you want for your egg. Drip a little dye onto a white dish to check the color. When the dye is as dark as you like, remove the pan from the heat and let the dye cool to room temperature. 
  6. Strain the dye: Pour the cooled dye through a fine-mesh strainer into another saucepan.
  7. Add vinegar: Stir the vinegar into the dye — use 1 tablespoon of vinegar per cup of strained liquid.
  8. Pour the dye over the eggs: Arrange the room-temperature eggs in single layer in a baking dish or other container and carefully pour the cooled dye over them. Make sure the eggs are completely submerged.
  9. Put the eggs in the fridge: Transfer the eggs in the dye to the refrigerator and chill until the desired color is reached.
  10. Dry and oil the eggs: Carefully dry the eggs, and then massage in a little oil to each one. Polish with a paper towel. Store the eggs in the refrigerator until it is time to eat (or hide) them.