9. BEETROOT EGG DYE
Beet juice made from boiled beets, vinegar and salt makes a beautiful dye for eggs. You can create a range of Easter “eye candy” by soaking eggs for different lengths of time. A five minute soak will give your eggs a delicate kiss of pale pink, while a soak overnight will turn them a vibrant magenta hue. Keep in mind that the egg color you start with can also impact your final tint. White shelled eggs will produce pinker hues while brown shelled eggs can achieve darker, marooned toned results. Once eggs have reached the desired color, rub them with a little grapeseed or vegetable oil – so they shine – and place them in a clean egg carton to dry.
There are a rainbow of other vegetables to help add pops of naturally beautiful color to your tablescapes. Save your onion skins to dye your eggs. Yellow skins produce earthy orange and rust hues, while red onion skins create lavender hues. Shredded purple cabbage will create beautiful blue tones on white shells and green tones on brown shells. Teas and some spices can also make colorful egg dyes. If you’re going for a bright, sunny yellow – a little ground turmeric will do the trick. And don’t let the creativity end with color, try using herbs or small blossoms as stencils to create designs from the earth on your dyed eggs.
Blue is one of the rarer pigments found in foods, but it can bring a beautiful pop of natural color to not only dyed eggs, but to baked goods and more. Discover more about natural ways to turn foods blue.