nittonarton easter eggs

Easter DIY | Naturally Dyed Eggs

If you never have dyed Easter eggs naturally, you have to try it at least once. It’s great fun and you’ll end up with the most amazing colors. Here is how to use foods and spices like turmeric, cabbage, beets and onion skins to create beautiful eggs. 

nittonarton easter eggs

Blue | Red cabbage

Bring 1 liter water and 2 tablespoons white vinegar to a boil. Add 1/2 liter chopped red cabbage and simmer for 30 minutes. Add the eggs and boil as normal. Allow the eggs too cool in the pot and put the whole pot in the fridge at least 3 hours. You can let them soak in the mixture overnight for stronger colour.

nittonarton easter eggs

Yellow | Turmeric

Add 3 tablespoons of turmeric and 2 tablespoons white vinegar to the boiling water. Simmer for 30 minutes. Add the eggs and boil as normal. Allow the eggs too cool in the pot and put the whole pot in the fridge at least 3 hours. You can let them soak in the mixture overnight for stronger colour.

Pink | Beets

Soak four cups of chopped beets in 1 liter water and 2 tablespoons white vinegar for 30 minutes. Strain, then add pre-boiled eggs to soak in the liquid for 30 minutes or more, depending on how deep you want the color to be. 

nittonarton easter eggs

Orange | Yellow Onion skin

Once again, bring 1 liter water and 2 tablespoons white vinegar to a boil. Add skins from 3 onions and simmer for 30 minutes. Add the eggs and boil as normal. Allow the eggs too cool in the pot and put the whole pot in the fridge at least 3 hours. 

Dark blue | Blueberries

Use the same ratio water-vinegar as before and bring to a boil. Simmer for 30 minutes. Add the eggs and boil as normal. Allow the eggs too cool in the pot and put the whole pot in the fridge at least 3 hours. Soak in the mixture overnight for stronger colour. If you want patterns on your eggs, add leafs like parsley and put the egg in a nylon sock before boiling. Have fun experimenting with other spices and foods. Happy Easter!

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Images: Unsplash, Köket.se & sv.se

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