Easter is a time of celebration and renewal, and one of my favorite traditions shared with my family is the coloring of Easter eggs. While commercial dyes and artificial colors have been typically used, most of us are looking for a more natural method. And yes, I do enjoy eating my Easter eggs and using them to make deviled eggs for our Easter dinner. Flowers, vegetables, and even spices like turmeric are a great alternative to artificial dyes and you can achieve vibrant and unique hues as well. This healthier approach not only reduces our exposure to chemical dyes it also reconnects us with nature.  I hope everyone has fun creating these beautiful eggs as we celebrate this Easter season.  

·         Fresh or dried flowers (such as marigolds, hibiscus, or chamomile)

·         Vegetables (like red cabbage, beets, spinach, or onion skins)

·         White or brown eggs

·         Vinegar

·         Water

·         Glass jars (Mason Jars)

Begin by selecting flowers known for their strong pigmentation. Marigolds, hibiscus, and chamomile are excellent choices. Here's how to prepare the dye:

·         Boil a pot of water (about 4 cups)

·         Add the flowers and let them simmer for 30 minutes.

·         Strain the liquid to remove the flower petals.

·         Add a tablespoon of vinegar to the strained liquid to help set the dye.

Vegetables like red cabbage, beets, spinach, blueberries, turmeric, and onion skins produce beautiful colors. Follow these steps to create your dyes:

·         Chop the vegetables into small pieces.

·         Boil them in water for about 30 minutes.

·         Strain the liquid to remove the vegetable pieces and pour into a glass jar (mason jars work best)

·         Add 2 tablespoons of vinegar to the strained liquid.

 Time to Color!

Place your Eggs in each Dye Jar (glass container) and place your eggs (boiled) in them. For the deepest colors store them overnight in the refrigerator. The following day remove your eggs from the jars and let them dry on a rack or paper towels.