Six Ways to Dye Your Easter Eggs Naturally

Call me 'crunchy,' most do. Forget the food coloring and frugally whip these up for Easter.

Before food coloring, there used to be things that got dyed naturally. I love the color of food. Even better, I love eating from the colors of the rainbow, for realz. Not the artificial stuff, the real, live foods in their natural colors. Have you ever seen the beauty of swiss chard? (oh boy, that made me sound like a true nerd, didn't it?)

via GIPHY

I think it's the coolest thing when you can use food and spices from your pantry to make no-worry, beautiful creations. Easter and spring time always makes me think more about nature. Naturally, I head to the idea of gardening, food and the fresh air and beautiful colors.

Grab a piece of nature-inspired color for your Easter eggs and get creative this year. Here are 6 easy-to-make dyes from food, from TheKitchn.com:

1. Purple Cabbage

You will need one cup of chopped cabbage per one cup of water— makes blue on white eggs, green on brown eggs.

2. Red Onion

1 cup red onion skins per cup of water — makes lavender or red eggs

3. Yellow Onion

1 cup yellow onion skins per cup of water— makes orange on white eggs, rusty red on brown eggs.

4. Beets

1 cup shredded beets per cup of water— makes pink on white eggs, maroon on brown eggs

5. Turmeric

2 tablespoons ground turmeric per cup of water — makes yellow eggs

6. Tea

1 bag Red Zinger tea per cup of water— makes lavender eggs

You will also need white vinegar to add to the colored water after and soaking them in the refrigerator, if you have the space, will help with color. This recipe makes 1 dozen eggs.

The greatest part about this dye method is that you can use the colors for more than just Easter eggs. Cakes, muffins and frosting can all be dyed, safely and naturally.