Naturally Coloring Easter Eggs - Farm Girl Fresh

Naturally Coloring Easter Eggs

Is one of your Easter traditions making hard boiled eggs and coloring them?  I ran across an interesting article that tells you how to avoid artificial color and use natural coloring from fruits and vegetables to dye your Easter eggs.  I tried experimenting with both white and brown eggs, varying the dye and time soaked to get a wide variety of colors.
Coloring Eggs

Natural Coloring

Red Beets
Red Cabbage
Red and Yellow Onion Peels
Place 1 cup of chopped or crushed fruit or vegetable in a small saucepan. Add 1 cup water. Bring to a boil over high heat. Reduce heat and simmer 15 minutes. Remove from heat and pour through a strainer into a small bowl. Let liquid cool to room temperature. Add 1 tablespoon apple cider vinegar. Place hard boiled eggs in dye and refrigerate up to 48 hours, checking them occasionally until they reach the desired color.

VARIATIONS: Try adding colorful spices like turmeric and paprika to the water. Liquids such as grape juice, cherry juice, and dark brewed coffee can also be used for coloring without adding extra water.


Place eggs in a saucepan and fill with cold water. Add 1/2 teaspoon salt. Bring to a full, rolling boil. Turn off heat and cover pan 10 minutes. Drain, run under cold water 1 minute, then refrigerate. For easier peeling, use eggs that are 7 to 10 days old.

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