Eco-Friendly Easter Egg Dyes
Purple: Mix 1 cup of purple grape juice and ½ teaspoon vinegar. Soak cooled eggs in the dye for ½ hour. (Or use 1 cup frozen grape juice concentrate and 1 teaspoon vinegar).
Pink: Soak hard-boiled eggs in cranberry juice or the juice from canned or pickled beets until desired color is reached.
Red: Boil 4 cups of red onion skins and 2 tablespoons vinegar in a quart of water for 30 minutes. Cool to room temperature. Strain mixture and dye eggs.
Light Peach to Orange: In a pot, mix 1 cup yellow onion skins, 1 teaspoon vinegar, 1 cup water. Boil mixture for ½ hour, cool to room temperature and strain out onion skins. Add cooled eggs and soak for ½ hour.
Orange: Dissolve 4 tablespoons paprika and 2 tablespoons vinegar in a quart of hot water. Cool to room temperature and dye eggs.
Blue: Put 2-3 tablespoons, chopped red cabbage in heat safe cup. Add boiling water and 1 teaspoon white vinegar. Soak cooled eggs until desired color is reached.
Light Yellow: Boil 4 cups fresh shredded carrots and 2 tablespoons of vinegar in a quart of water. Cool to room temperature. Strain mixture and dye eggs.
Beige/Brown: Soak eggs in strong brewed coffee that has been cooled to room temperature. Or add 1 tablespoon of instant coffee and ½ teaspoon vinegar to 1 cup of hot water. Cool and dye as usual.
Pale Green: Soak eggs in liquid from canned spinach or boil 4 cups fresh spinach and 2 tablespoons of vinegar in a quart of water. Cool to room temperature, strain, and dye eggs.
