Long before we could purchase synthetic food coloring, people colored eggs for spring festivities using the natural homemade non-toxic dyes.
- Hard Boiled Eggs
- Red Dye (beets, cranberries, raspberries)
- Green Dye (spinach, liquid chlorophyll)
- Blue Dye (blueberries)
- Purple Dye (red cabbage leaves)
Place the food containing the natural dye in a pot. (The more food you use the brighter the color will be)
Add to the pot a single layer of eggs, enough water to cover the eggs and 1 teaspoon of vinegar for every 2 cups of water used. Bring to a boil, reduce the heat and simmer for 15 minutes.
Remove the eggs and assess the color. If you wish to deepen the color, or to add a second color, place the eggs in a bowl and refrigerate overnight in the dye.