Naturally Dyed Easter Eggs

A fun way to decorate Easter Eggs using all natural vegetables and spices for subtle and beautiful dyed Easter eggs.

Course Appetizers, Breakfast, lunch

Cuisine American

Keyword dyed, Easter, eggs, natural, organic, vegetables

Prep Time 1

Cook Time 30

Additional Time for time in dye 3

Total Time 1 30

Servings Eggs

Calories 58kcal

Author Barb

2 cups shredded purple cabbage + enough water to cover cabbage by 1 inch
Boil all ingredients until color is noticeably leached out of cabbage, about 10 minute
Strain and put into vessel to be used for dipping eggs; let cool a bit before dyeing.
Add hard-boiled eggs and let sit in dye for minimum 8 hours; overnight if necessary
Let dry completely and then rub the eggs lightly with vegetable oil if you want a light shine

Two cups water + two cups peeled, grated beets + 1 Tbsp vinegar
Boil the water and beets for about 10 minutes until color is a deep red
Strain and put into vessel to be used for dipping eggs; let cool a bit, add the vinegar and stir.
Add hard-boiled eggs and let sit in dye for approximately 15-20 minutes
Let dry completely and then rub the eggs lightly with vegetable oil if you want a light shine

Two cups water + two cups yellow onion skins + 1 Tbsp vinegar
Boil for about 15 minutes until color is a deep orange
Strain and put into vessel to be used for dipping eggs; let cool a bit, add the vinegar and stir.
Add hard-boiled eggs and let sit in dye for approximately 15-20 minutes
Let dry completely and then rub the eggs lightly with vegetable oil if you want a light shine

Two cups water + 1 Tbsp turmeric + 1 Tbsp vinegar creates this vibrant yellow.
Boil for about 15 minutes until color is a deep yellow
Pour into vessel to be used for dipping eggs; let cool a bit, add the vinegar and stir.
Add hard-boiled eggs and let sit in dye for approximately 15-20 minutes
Let dry completely and then rub the eggs lightly with vegetable oil if you want a light shine

Pressure Cooking Hard-Boiled Eggs

Ingredients

Instructions

Put a rack or steamer basket and 1 cup of water in an electric pressure cooker: Add your eggs to the basket and lock the lid in place. Turn on the pressure cooker and set to LOW: For eggs, you want LOW pressure (not HIGH).
Cook your eggs for 5 minutes on low and then leave in pressure cooker for 5 minutes on natural release. Manually release to allow any remaining steam to escape.
Combine water and ice in a large bowl and let sit while the eggs cook. Once the eggs are finished, remove them from the pressure cooker and Immediately plunge them into the ice bath: Let them cool completely in the water for a minimum of 5 minutes.
Color according to directions.