We all think about naturally dyeing eggs, but isn’t it a lot of work? Yes and no. If you plan ahead and save food scraps in the freezer (think onion skins and purple cabbage!) you’ll be able to put that Easter egg dyeing kit back on the shelf. To make, use our colour measurements below, then follow the directions.

Pink eggs

2 cups peeled, grated beets + 2 cups water

Orange eggs

2 cups yellow onion skins + just enough water to cover

Yellow eggs

1 tablespoon turmeric + 2 tablespoons vinegar + 2 cups water

Blue-green eggs

2 cups shredded purple cabbage + just enough water to cover

How-to

Bring your dye ingredients and water to a boil. Turn the heat down to low and let simmer, covered for 15-60 minutes, depending on how vibrant you want the colour.

Remove your dye from the heat and let it cool down to room temperature. Using a sieve, pour the dye into a bowl and add 1 tablespoon of vinegar per cup of dye.

Place hardboiled or blown eggs into the dye and place in the fridge. Leave overnight for best, brightest results.

Originally published in the Spring 2019 issue.