Natural-Dye Easter Eggs

Oxmoor House
2 dozen dyed eggs

Ingredients

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24 hard-cooked eggs, cooled
1/4 cup plus 2 tablespoons vinegar, divided
3 (10-ounce) packages frozen raspberries, thawed
2 (16-ounce) cans blueberries, undrained
2 cups strong coffee
Skins of 6 large yellow onions

Preparation

Have eggs prepared, and pour vinegar in a small bowl.

Pink dye: Strain raspberries, reserving 2 cups juice. Reserve berries for use in another recipe. Bring juice to a boil in a medium saucepan. Remove from heat; add 2 tablespoons vinegar to juice, stirring well. Add 5 eggs, and let stand in dye mixture, turning frequently, until desired pink color is reached. Using a slotted spoon, transfer eggs from dye mixture to paper towels. Let dry completely at room temperature.

Blue dye: Repeat above procedure with blueberries and 5 additional eggs to obtain desired shade of blue.

Beige dye: Place strong coffee in a medium saucepan; bring to a boil. Remove from heat; add 2 tablespoons vinegar to coffee. Add 4 eggs; let stand in dye mixture, turning frequently until desired beige color is reached. Repeat drying procedure.

Yellow dye: Combine onion skins and 2 cups water in a medium saucepan; bring to a boil. Remove from heat. Remove skins from liquid and discard. Add 5 eggs to hot liquid; let stand in dye mixture, turning frequently, until desired yellow color is reached. Repeat drying procedure.

Green dye: Place remaining 5 hard-cooked eggs in blueberry dye mixture. Let stand 1 minute, turning to coat evenly. Using a slotted spoon, transfer blue eggs to yellow onion dye mixture. Let eggs stand in dye mixture, turning frequently, until desired green color is reached. Repeat drying procedure.

Created date

February 2010