Fruit and Veggie Dyed Eggs

I’ve always wanted to try making natural egg dye, and when I saw the how-to article by Lee Svitak Dean in the Minneapolis Star-Tribune, I decided to give it a go.  The dying part involves boiling, so is best done by a parent, but your child will have fun wrapping the dyed eggs in onion skins and rubbing them with colorful spices!  I cleaned out my freezer and found frostbitten blueberries and chopped spinach to use for two of my dyes.  A head of red cabbage and bottle of curry worked for the other two.  Boil colorful fruit, vegetables and spices with 4-8 cups water and a few Tbs. of white vinegar.  When the water is boiling, add raw eggs and boil for 10 minutes. 

The pigment in the fruits and veggies will be absorbed by the egg’s porous surface as they cook.  Let sit until cool.  You can chill them in the dye over night for more intense color.  Then, wrap the wet eggs in onion skins or rub with paprika for yellow.  We also smeared blueberries and sprinkled sea salt on our eggs.   Experiment with different dyes!

 We had the best luck with blueberries, curry and red cabbage.  Spinach didn’t work so well.  What worked best for you?  Don’t forget to eat your creations.  Hard-boiled eggs make a great snack!

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One Response to “Fruit and Veggie Dyed Eggs”

  1. Unplanned Cooking Says:

    Such a great idea! Much better for you, and the environment.

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