Working as a pediatrician in the nutrition space I know how harmful food dyes can be, so I try to avoid them as best I can. In our home, we take the natural approach to Easter Egg Dyeing, as there are so many vegetables and fruits that can create a similar effect to the Day-Glo box dyes.
There is something so lovely about these naturally dyed Easter eggs and after you’re done admiring them (or posting pictures of them on Instagram!), they make an incredible egg-salad sandwich! This year we opted for dyeing our eggs blue, green and yellow, but feel free to experiment with other ingredients for additional options!

Ingredients

• 1 Head of Red Cabbage, Coarsely Chopped

• 1 Tsp. White Vinegar

• 2 Tbs. Turmeric

• As many hard-boiled eggs, as you want to color — I suggest 2 dozen white eggs.

FOR BLUE EGGS

• Place coarsely chopped red cabbage and vinegar in water in a large pot, and cover.

• Bring water to a rolling boil, then simmer for 30 minutes.

• Strain the liquid into a glass bowl, then let cool.

• Add eggs to the cooled liquid.

• Take them out of the liquid as the color reaches your preference. For an ombre look, take them out every hour (or more/less frequently as your desired hue* is reached).

*The darkest blue pictured was in the liquid for over 24 hours.

FOR YELLOW EGGS

• Add turmeric and vinegar to boiling water.

• Reduce heat, and continue stirring until turmeric is dissolved.

• Pour the liquid into a glass bowl, then let cool.

• Add eggs to the cooled liquid.

• Take them out of the liquid as the color reaches your preference — I found that the yellow’s brightness maxes out at 40 minutes.

FOR GREEN EGGS

• Follow instructions for YELLOW eggs, and then put them into the blue dye for a few hours.

Happy Easter!