There’s no need to buy expensive store-bought dyeing kits to make these beautiful, dyed Easter eggs. In fact, you don’t even need to use liquid food coloring. All you need is some vegetable scraps to make the prettiest Naturally Dyed Easter eggs you’ve ever seen.
Onion skins(From about 30 large onions. Or a packed gallon size Ziploc bag of purple and red onion)
24large - eggsbrown or white
Instructions
How to Make Natural Easter Egg Dye:
Start by filling a medium pot or saucepan with 8 cups of water. Add the onion skins to the pot.
Now submerge the onions skins into the water by pressing them down with a spoon. Bring the water to a boil, and then reduce the heat to low. Cover the pot with a lid and let the onion skins simmer in the water for 1 hour.
After the hour is up, remove the pan from the burner and set it aside on a countertop for 24 hours. This will allow the onion skins to release as much color as possible.
After 24 hours, you should have natural Easter egg dye using onion skins. Now let’s look at how to use this to dye Easter eggs.
How to Naturally Dye Easter Eggs with Onion Skin Dye:
Start by submerging the eggs into cold burgundy water that has the onion skins to allow them to fully soak. Next, return the colored water back to the burner and bring it to a boil.
Once the water starts boiling, reduce the heat to medium and boil for 10 minutes rotating the eggs occasionally. You can also boil it till the eggs reach your desired color in the hot water.
By following my recipe, you’ll get beautiful burgundy eggs. If you boil them for less time, the color will turn out lighter.
After the eggs have cooked, transfer them into a bowl of ice-cold water one by one by using a slotted spoon or tongs. Allow them to sit in cold water for 30 minutes so that the boiled eggs get cooler.
After 30 minutes, remove the egg. Pour the water out and drain it. You can see what the eggs look like after being removed from the dye bath. Place eggs on a drying rack or paper towels then store them in the refrigerator for up to a week.