When dyeing Easter eggs with natural materials, every home cook can let their imagination run wild. As a result, we are delighted year after year with new recipes—onion skins, various teas, red cabbage, wine, blueberries, and even brilliant green antiseptic solution are used to color eggs.
To ensure the eggs are dyed evenly, they should be washed before boiling. To prevent cracking, let the eggs sit in hot water before cooking. They’ll be more durable if you add a tablespoon of salt to the boiling water. For brighter and more long-lasting colors, you can also add salt, vinegar, or coffee grounds. However, if you plan to compete in egg battles, don’t overdo it with the vinegar—while the colors will be more vivid, the eggs will be more fragile.
Orange-Green-Yellow Eggs
Tear or cut onion skins into small pieces and place them in a bowl. Prepare a separate container with water for dipping the eggs. Dip each egg in the water, then roll it in the onion skins. Wrap each egg in cheesecloth and tie the ends with thread.
Place the eggs in a pot of water and add some brilliant green antiseptic solution (available in pharmacies). Ensure the eggs are fully covered with the solution. Add a tablespoon of salt to prevent cracking, then boil for 10 minutes. For a shiny finish, rub the eggs with oil after they’ve been unwrapped and cooled.
Eggs Dyed in Onion Skins
This classic method is known to every home cook, but there are nuances. Eggs will be more vibrant if dyed using red onion skins. Combining red and yellow onion skins creates interesting yellow-brown-red patterns. For lighter accents, moisten the eggs and roll them in rice. You can also use grass blades or small pieces of paper for decoration.
Wrap the eggs in onion skins, then wrap each in cheesecloth and tie the ends with thread. A fun method is to use old pantyhose: wrap the egg in onion skins, place it in the stocking, and tie a knot right after the egg to keep the decorations in place. Repeat until the string of eggs is complete.
Place the eggs in a pot of cold water and boil for about 30 minutes. Don’t forget to add a tablespoon or more of salt (depending on pot size) to prevent cracking. Once the eggs are cooked, unwrapped, and cooled, rub them with oil for shine.
Purple Eggs with Blueberries
You’ll need blueberries, preferably ones you’ve stored in your freezer. If not, frozen blueberries can be bought at most supermarkets.
The recipe is simple: blend about 200 grams of blueberries, place them in a pot with water and eggs. To help the color stick better, add several tablespoons of vinegar to the water. The color intensity depends on how long the eggs stay in the blueberry mixture. The longer they sit, the more vivid the color.
If blueberries aren’t available, last year’s leftover blueberry or blackcurrant jam will do.
Marbled Eggs
Finely chop yellow and red onion skins along with some paper. Moisten the eggs and roll them in beetroot powder, onion skins, and paper bits. Then wrap them in cheesecloth or old pantyhose.
Place the eggs in a pot, adding a couple of tablespoons of salt and vinegar to the water. Boil for about 15–20 minutes. Once the eggs are cooked, unwrapped, and cooled, you can rub them with oil for a glossy effect.
Blue Eggs with Red Cabbage
Chop one head of red cabbage, cover with water, and boil for 30 minutes. Let the liquid cool completely. Prepare small “bags” from old pantyhose or pieces of cheesecloth, and fill them with leaves, grass blades, rice—whatever you like.
Place the eggs in the cooled cabbage solution and bring to a boil, adding a couple of tablespoons of vinegar. If you want solid blue eggs, skip the decorations and place them directly in the liquid.
To ensure the dye sets well, it’s recommended to leave the eggs in the solution overnight. Once unwrapped and dried, rub them with oil for a shiny finish.
Speckled Gray Eggs in Hibiscus Tea
Add 2 tablespoons of hibiscus tea leaves to 500 ml of water. Once the water boils, remove from heat and let it cool. Strain the tea and add a teaspoon of 9% vinegar. Place hard-boiled eggs into the liquid and leave them to soak for about 2 hours. For a more intense color, leave them longer. Pat the eggs dry with paper towels and rub with oil for a glossy shine.
Shiny Eggs in Wine
Shiny, deep reddish-purple eggs with a “diamond” sheen can be made by boiling them in red wine. The key is to fully cover the eggs with the wine. Boil for 10 minutes, then let the liquid cool and place the eggs in a cool spot overnight.