It's time to dye eggs for Easter! Even though the kids are grown, and we have no grandchildren (yet), I dye eggs every year. I use them to make deviled eggs and egg salad instead of having an Easter egg hunt.
This year I decided to forgo the food coloring and do some experimenting with natural dyes. My favorite colors were blue from red cabbage (the red cabbage dyed the water purple and the eggs blue), yellow from chamomile tea, and pink from beets. The intensity of the color varies by the amount of time the eggs soak in the dye. I left some in the refrigerator overnight.
Blue: Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 tablespoons vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.
Yellow: Steep 4 bags of chamomile tea in 2 cups of boiling water for 10 minutes. Add 2 teaspoons vinegar.
Pink: Cut 1 medium beet into chunks (I used about 10 slices of canned pickled beets instead.) and add to 4 cups boiling water. Stir in 2 tablespoons vinegar and cool to room temperature; remove beets.
The BHG website has recipes for making more colors using onion skins, orange and apple peels, flowers, and spices.
Have a wonderful and blessed Easter weekend! I hope you enjoy time with family and friends to celebrate the Resurrection of Our Lord and Savior.