Dying Easter Eggs has been around for many centuries, symbolizing new life, and the Christian custom of new life in Christ, eggs were dyed red for the blood that he shed.
Now, there are so many commercial products on the market, little tablets of food dye that can be found easily at just about any store, However, there is a wealth of natural dyes available right in your own garden or refrigerator which is great for the environment, is all-natural and easy to access. To create my colorful eggs I worked with two foods for this post, red cabbage, and blueberries.
The red cabbage produces pretty blue eggs, here’s what you need.
- 1 head of red cabbage rough chopped
- 6-8 cups of water, about 1 cup cabbage to 1 cup water
- 1 large pot
- 12 white eggs, if you use brown eggs the result will not be the same
- 1 ladle or slotted spoon
- 2-3 Tablespoons vinegar
- paper towels for drying
Red Cabbage produces the prettiest robin egg blue dye.
As you can see here, I wanted to try and boil the fresh eggs along with the cabbage to see if that would affect the dye or eggs, and it didn’t. You don’t have to boil the eggs separately and then cool the dye liquid before adding your eggs!
Bring your water, cabbage, and eggs to a boil over high heat, once boiling turn down the heat, and simmer for 15 minutes. Turn off the heat, add the vinegar. Leave the eggs in the cabbage dye as long as you like to create your desired shade of blue. I checked the eggs every half hour till I was satisfied with the color, a total of about 3 hours. I also wanted some of the eggs to have a speckled or mottled appearance and placed the cabbage leaves over them as they were in the dye water. The longer you leave the eggs in the dye, the darker the color will be. Remove the eggs when the color is the desired blue, dry with a paper towel, and refrigerate until ready to use.
I also used fresh blueberries to create pretty gray eggs
- 1 16 ounce package of fresh blueberries, frozen may produce different results but it would be fun to see!
- 5 cups of water
- 1 Tablespoon vinegar
- 1 medium-large pot
- 6 eggs
- paper towel
Boil the blueberries with the eggs if they haven’t been boiled previously. Once you bring the blueberries/eggs to a boil, turn down the heat and simmer for 1 hour. Turn off the heat. You can strain the blueberries from the water, or leave them in to mottle the eggs. Check on the eggs every half hour till the desired color is achieved. When I took my eggs out, I used the paper towel and crinkled it over the egg to further the mottled pattern. Refrigerate until ready to use. Note: You can shine the eggs with a little vegetable oil if desired, however, I didn’t feel that was necessary.