Natural Food Dye for Eggs

Makes 4 to 6 cups.

Note: For a deeper hue, add more of the coloring agent and keep the eggs in the dye longer, even overnight in the refrigerator. From Lee Svitak Dean.

• 2 to 3 tbsp. spices or 4 c. or more chopped fruit or vegetable

• 4 to 6 c. water

• 2 tbsp. white vinegar (per 4 c. to 6 c. water)


Combine spices or chopped produce with 4 to 6 cups water and the vinegar. Bring to a boil, then simmer for 15 to 30 minutes.

Eggs can be colored (and/or cooked) in the dye while it is being prepared (make sure the water covers the eggs entirely and simmer them for 15 to 30 minutes), or soak hard-cooked eggs in the dye after it is made and strained.