Natural Easter Egg Dye
HB-14599 · Hand-built original · American
Hard-boiled eggs colored with kitchen dyes simmered from onion skins, turmeric, red cabbage, beet, chili powder, or parsley.
AmericanSnack2 hr 20 minServes 1218 kcalVegetarianGluten-freeDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- Hard Boiled Eggs
- 2 Cups Water (per dye color)
- 2 Tablespoons White Vinegar (per dye color)
- Skin from 4 Yellow Onions
- 2 Tablespoons Turmeric
- ½ Head Red Cabbage
- 1 Beet (chopped or shredded)
- 2 Tablespoons Chili Powder
- 1 Bunch Fresh Parsley
Method
- Set the hard boiled eggs aside, ready for coloring.
- For each color, bring 2 cups of water to a rolling boil in its own saucepan.
- Add one dye ingredient to each pan: the skins from 4 yellow onions, the turmeric, the red cabbage, the chopped or shredded beet, the chili powder, or the fresh parsley.
- Lower the heat and simmer each dye for 25 to 30 minutes so the color deepens.
- Strain the dye liquids into pint jars and let them cool completely.
- Stir 2 tablespoons of white vinegar into each jar of cooled dye.
- Lower the boiled eggs into the dyes and soak them for at least 20 minutes, leaving them longer for a deeper color.
- Lift the eggs out, blot them gently with a paper towel or clean dish towel, and let them air-dry the rest of the way before storing.
Prep: 120 min · Total: 140 min
Nutrition (per serving, where published)
18 kcalCalories
0.7 gProtein
3.5 gCarbs
0.5 gFat
0.1 gSaturates
1.6 gFibre
0.3 gSugars
79 mgSodium
0 mgCholesterol
123 mgPotassium
13 mgCalcium
1.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data