Natural Egg Dyes
How to make natural egg dyes:
Wash hard-cooked (boiled) eggs in warm soapy water to remove any oily residue that may impede the color from adhering to the eggs. Let eggs cool before attempting to dye.
You need to use your own judgment about exactly how much of each dye stuff to use. Except for spices, place a handful (or two or three handfuls) of a dyestuff in a saucepan.
Add tap water to come at least one inch above the dye stuff. NOTE: This will be about 1 cup of water for each handful of dyestuff.
Bring the water just to a boil, and then reduce the heat to low. Let simmer about 15 minutes or up to an hour until you like the color obtained. Keep in mind that dyed eggs will not get as dark as the color in the pan. Remove the pan from the heat.
Pour mixture into a liquid measuring cup. Add 2 to 3 teaspoons of white vinegar for each cup of strained dye liquid. Pour the mixture into a bowl or jar that is deep enough to completely cover the eggs you want to dye.
Use a slotted spoon to lower the eggs into the hot liquid. Leave the eggs in the water until you like the color.NOTE: Allow the egg to sit in the tea for several hours or overnight. The longer the egg soaks, the deeper the final color will be. If you plan to eat the eggs be sure to do this step in the refrigerator.
When eggs are dyed to the color you desire, lift the eggs out with the slotted spoon. Let them dry on a rack or drainer. NOTE: An egg carton works nicely as a drying rack. Be careful to handle the eggs gently and minimally as some of the colors can easily be rubbed off before the egg has dried.
For a textured look, dab the still wet egg with a sponge.
Eggs colored with natural dyes have a dull finish and are not glossy. After they are dry, you can rub the eggs with cooking oil or mineral oil to give them a soft sheen.
Color - Items To Dye With
Brown Gold: Dill Seeds
Brown: Orange, Chili Powder
Green: Spinach Leaves (boiled), Liquid Chlorophyll
Greenish Yellow: Yellow Delicious Apple Peels (boiled)
Grey: Purple or red grape juice or beet juice
Lavender: Small Quantity of Purple Grape Juice, Violet Blossoms plus 2 tsp Lemon Juice, Red Zinger Tea
Orange: Yellow Onion Skins (boiled), Carrots, Paprika
Pink: Beets, Cranberries or Juice, Raspberries, Red Grape Juice, Juice from Pickled Beets
Red: Pomegranate juice, Canned Cherries (with syrup), Raspberries, Cranberries, Lots of Red Onions Skins (boiled)
Violet or Purple: Violet Blossoms, Hibiscus tea, Small Quantity of Red Onions Skins (boiled), Red Wine
Yellow: Orange or Lemon Peels (boiled), Carrot Tops (boiled), Chamomile Tea, Celery Seed (boiled), Green tea, Ground Cumin (boiled), Ground Turmeric (boiled) or Saffron
Source: Better Gnomes & Cauldrons and whatscookingamerica
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