New colors for naturally dyed Easter eggs!
A couple of years ago we started coloring Easter eggs the natural way, with vegetable and spice colorings that can be teased out in a few minutes of boiling, steeping and straining. Our first colors were beet-derived pink, turmeric yellow, and blueberry purple-blue.
This year we added two more to our palette: red onion, which gives you a sort of earthy khaki color, and yellow onion, which tints the eggs a marvelous glowy yellow orange.
Save the papery bits of red onion and yellow onion until you have a generous handful (the papery skins of a two-pound bag of onions should do it). Place each color in its own saucepan with 2.5 Cups water and a teaspoon salt. Bring to a boil and then lower heat to a lively simmer for 10 minutes. Strain into your dipping container, stir in 2 Tbs white vinegar and you are ready to dip! (For perfect hard-boiled eggs, click here)
And in case you missed it, here are the original three:
Three pots, each filled with 2 Cups water
HOT PINK – 1 large beet, chopped (peel can stay on)
YELLOW 4 Tbs turmeric
VIOLET BLUE – 12 oz frozen blueberries
2 Tbs white vinegar per color
crayons or wax pencils
Put one coloring ingredient in each pot. Bring to a boil, turn off and let steep five minutes. Strain into three separate bowls (removing chunky bits*). Add 2 Tbs vinegar to each bowl. Start blending, dipping and cross-dipping until you achieve the colors you like. Dry in the egg carton and add any decorations you see fit.