We’ve got a creative, fun, long-weekend activity for our foodies – Naturally dying Easter eggs! For the young or the young at heart, it’s a colourful activity, and a perfect way to put leftover veggies to good use.

Main Image

What you’ll need:
Red cabbage 4 cups chopped cabbage
Turmeric 3 tablespoons turmeric
Beetroot 4 cups chopped beets
Eggs as many as you’d like to dye


Step 1:  Make dyes Add your dyeing agent (see options below) to a medium pot, with 1 litre of water and 2 tablespoons of white vinegar. Add a little more water if necessary to cover dyeing agent. Bring to a boil on high heat. Reduce heat to low and simmer for 30 minutes. Strain dye into small bowl and set aside to cool. Discard dyeing agent.

Step 2:  Boil eggs Eggs are hard boiled before they are dyed. Place eggs in a pot and cover with enough cold water to cover by 2cm. Bring to a boil, cover with lid and remove from heat. Leave for 8-10 minutes. Remove with a slotted spoon.

To dye your gold/brown coloured eggs
Bring turmeric (or coffee) dye to the boil in a pot and reduce heat to low-medium. Add boiled eggs to pot and simmer for 30 minutes (ensure eggs are covered, or turn several times). Remove eggs with slotted spoon and allow to dry on a wire rack.

To dye all other coloured eggs
Add boiled eggs to room temperature dye and leave for 30 minutes or more for a deeper colour. Turn several times to ensure an even colour. Remove eggs with a slotted spoon and allow to dry on a wire rack.

Allow to dry on the rack for 30-60 minutes or more as the colour deepens as they dry.

P.S. Remember these eggs are decorative, please don’t try to eat them!

Want to try making the whole rainbow? Here are some other colour suggestions to naturally dye your eggs:

Red onion skins - lavender/red
Coffee - dark, rich brown
Blueberries - bluish-gray
Yellow apples - green/yellow
Paprika - red/orange
Amaranth flowers - pink

All Posts