dyeing eggs for Easter

After seeing so many sites with gorgeous naturally dyed eggs and an earlier attempt at it with friends, I knew I wanted to try many foods to find a few that worked. Yesterday, I tested a few by myself – cumin, blueberries, and spinach. Only blueberries yielded a lovely dye that clung to my eggs. Today, in case a few proved disappointing, I selected many food items from the list on this website, choosing what I knew I had in the fridge, freezer, or cabinet.

We used lavender, chamomile, coffee, beets, carrots, parsley, blueberries, cranberries, and grape juice. I prepared the food items by boiling them in water for 5-15 minutes and straining the liquid into my dye cups. In the case of beets and grape juice, I merely dumped the liquid from canned beets into the cup and poured the fruit juice right from the fridge. To each dye cup, I added roughly 1 dump or 2 tablespoons of vinegar. While tending the stove to keep Oliver away and making lunch, the house was coming undone. Oh well.

I got labels ready so we could remember which ones yielded the best color and repeat with our extra eggs.

Elliott was eager to check on color, while Oliver sharked around, eager to pull off the tablecloth. The first batch proved exciting for beets, blueberries, chamomile, coffee, and lavender. Carrot and parsley resulted in no color change, so we just put those eggs in another color, but added rubber bands for effect.

 

After they drip dried a few minutes, I grew impatient and rolled them in a paper towel. This resulted in some that were a bit splotchy, but others held their color well.

Overall, we were quite happy with the shades and variety. Lovely, eh? There is still time today… what do you have in your freezer or cabinet to work with?

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