Ingredients:
1 handful Onion skins (dye color: dark golden orange)
½ head Purple cabbage (dye color: blue)
4 Tbsp. Turmeric (dye color:yellow)
2 Beets (dye color: pink)
Water
White distilled vinegar
When making dyes, you need about a cup of water for every full handful of food you’ll use to dye. In the case of spices (such as turmeric) about 4 tablespoons in a cup of water works really well. You can increase the amount of each to make it easier on yourself to dye the eggs. You’ll also add about 3 Tbs. of white vinegar for each cup of water.
Bring each mixture to a boil then simmer for 10-20 minutes or until the matter had a rich color.
When the dyes are done, let them cool and strain each mixture into containers that you will dye your eggs in.
Hard boil your eggs then add them to the dyes and leave them in the refrigerator overnight or for up to 3 days. The longer you leave them in the dye the more intense the color will be.
Once the eggs are done, remove them, let them dry, then rub them with mineral oil to make the color pop and give them a little shine. The color will look much more dull if you don’t do this.
Note: eggs pictured are brown eggs; if you use white eggs, the color will look very different and much more vibrant.