Natural Egg Dyes

We are closing the carton on the neon glowing Easter eggs, and dipping deep into subdued, natural shades. Favorite household ingredients double as an all-natural dye leaving your farm fresh eggs kid approved and organically beautiful. Dive in!

Light Pink = Chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. Add 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Mix 1 cup pickled beet juice and 1 tablespoon vinegar.

Red-Orange = Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.

Green-Yellow= Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.

Yellow= Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar.

Blue= Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.

Brown= Add 1 tablespoon vinegar to 1-cup strong coffee.

Lavender= Mix 1 cup grape juice and 1 tablespoon vinegar.

Tip: Refrigerate your eggs in their dye bath overnight for best color results.

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