Elegant and rich colors of natural dyes can be created from humble origins: onion skins, coffee grinds, paprika and other standard items already in your pantry, spice rack or veggie bin.

It doesn't take rocket science to unlock the possibilities --just get creative. Think pink with some red cabbage, pomegranate juice, shredded beets, red onion skins, a little vinegar-- Tumeric makes gold, and yellow onions or paprika will produce a yellow color.

You can easily produce many elegant and often unexpected colors when used for dyeing eggs.

For more effects try wrapping cheese cloth around leaves or fern fronds presesd against the egg. Overdying creates interesting patterns and the results will be beautiful and unique easter table decorations.

Remeber: For edible eggs use the Cold Dye Method. For more intense colors, (Best used for decoration only as the egg picks up the flavor of the dye ingredients): use the Hot Dye method

Always wash your eggs in soapy water first to create a uniform and clean surface for dying. Wear gloves if you don't want you hands to look like the easter eggs!

How To:

There are two ways to color eggs with natural dyes: boiling and cold dipping. Boiling allows dyes to penetrate the eggshell and results in darker, more even colors. The cold-dip method can be better if you want to eat the eggs and safer if children are helping out.

Boil Method:

Place 6-8 eggs in a single layer in a large pot and add enough water to cover eggs by one inch. Add some white vinegar (2 tablespoons per quart of water). Add dye ingredients (up to 4 cups vegetable solids or 3-4 tablespoons of a colorful spice, like paprika or turmeric, per quart of water or replace water with any all-liquid ingredient) and bring to a boil. Turn heat to low and simmer for 20-30 minutes. The motion of the eggs in the boiling water ensures that the color will be even on the egg. The resulting egg will be very hard-boiled. Note: Hot Boil method may produce eggs that are inedible, as the eggshell is penetrated and the egg soaks up the flavor of the dye.

Cold-Dip Method:

Combine dye materials, vinegar and water in the same proportions as the boil method above, in a large pot. Simmer 20-30 minutes, then strain and cool. Dip hard-boiled eggs in cold dye until desired color is achieved, soaking anywhere from 5 minutes to several hours in the refrigerator. Turn eggs occasionally to ensure even dyeing. Dry on paper towels or in egg cartons.

Here are some ideas for specific hues and colors:
Pink/Red: Cranberries (or cranberry juice), fresh beets, raspberries, pickled beet or red cabbage juice, red onion skins, radishes
Orange: Yellow onion skins, paprika
Gold>: 3 TB turmeric
Light Green: Spinach leaves
Pale Yellow: Orange or lemon peels, carrots, golden delicious apple peels, celery seed
Lavender or Blue: Red cabbage, blueberries, blackberries, purple or red grape juice
Purple: Hibiscus tea
Green : Dye gold or yellow and then in blue; dry between colors
Beige/Brown: Coffee, tea, walnuts, dill seeds
Brownish Orange: Chili powder, ground cumin

Color Source (These amounts will color approximately 6 eggs): Orange: Paprika, 4 tablespoons per quart of water Blue: Red cabbage, about 4 cups, shredded, per quart of water Red: Pomegranate juice in place of water OR 4 cups red onion skins Pink: Cranberry juice in place of water OR 4 cups shredded beets per quart of water Green: Spinach (fresh or frozen), 4 cups per quart of water Ocher: Onion skins, 4 cups of the dry outer skins Mocha: 1 quart of strongly brewed coffee in place of water

Enjoy and Have a Happy Spring!