Dyeing Easter Eggs; Au Natural + Grandma Rose’s Chopped Egg Salad

Dying Easter Eggs using vegetables, herbs, and tea leaves. Such a fun project | @Susan Salzman | www.theurbanbaker.comFrench Ceramic Bowls from D.L. Rhein

When it comes to holidays, I do not discriminate. Any excuse to bake massive amounts of new treats, purchase unnecessary packaging, ribbons, and lovely little boxes, then gift them to the those that I love gives me great joy. Easter creates endless possibilities. We don’t celebrate Easter, but why should my kids miss out on all the creativity that the holiday has to offer?

Eggs - 'Tis the Season | @Susan Salzman | www.theurbanbaker.comI had been reading about naturally dyeing eggs and I was trying to find an excuse to do this intensely laborious project. When I was asked by Levi’s kindergarten teacher for some cooking project ideas related to both Passover and Easter, it took me about 2 seconds to know exactly what I wanted to do with 25 kinders. Upon doing a little more research (here, here, and here), I turned my kitchen into an Easter egg lab. Utilizing all my pots, pans, and bowls the mad scientist in me came alive and I could not have been in a more happy place.

Simple Garden Staples are natural dyes. Perfect for dying Easter Eggs | @Susan Salzman | www.theurbanbaker.comSimple garden vegetables; beets, spinach, carrots, carrot tops, parsley, and cabbage make wonderful, rich colors.

Egg Dying - All Natural | @Susan Salzman | www.theurbanbaker.comStoring the dyes in ball jars made transporting the materials to Levi’s class effortless. I waited to add the vinegar until right before the kids placed their eggs in the dyes of their choices.

Levi watching his white, hard boiled egg transform into lovely blues, purples, greens, yellows, and oranges.

Egg Dying - All Natural | @Susan Salzman | www.theurbanbaker.comIf you have the time, let the eggs rest in the dye for at least 30 minutes to an hour. The longer they sit, the richer the color.

Marinated Beets | @Susan Salzman | www.theurbanbaker.comBoth M and I love marinated beets. The beets were the only vegetable I could salvage. Roasting beets keeps their earthiness and their color. I cleaned the beets (leaving some of the stem on for more color), and placed them in a covered, glass Pyrex. Filled the container with water and roasted the beets at 375* for 40-50 minutes or until fork tender. Peeled them right away and cut into chunks. Pour equal parts olive oil and red wine vinegar, Celtic sea salt, fresh ground pepper, and a bit of dried oregano, over beets and store in the fridge for up to a week. These are great on their own or toss them into a salad with some roasted pumpkin seeds!

Chopped Eggs - A Simple Snack | @Susan Salzman | www.theurbanbaker.comChopped eggs are a staple in our fridge. There are those times when I don’t always have time for a proper lunch. A few tablespoons of chopped eggs with various veggies always gets me through. For the class project, I hard boiled 15 eggs. In a wooden bowl, I placed 3 tablespoons of chopped, raw onion, 15 egg whites, and 7 of the yolks until finely chopped. Add 3-4 tablespoons of soft (room temperature) organic, unsalted butter and mush all together with the back of a fork. Add salt and pepper to taste. For the Passover element of this project, I put the eggs on top of matzoh.

Happy kids eating unprocessed | @Susan Salzman | www.theurbanbaker.comI was actually surprised at how many kids at the eggs. My kids will eat cooked eggs, but not hard boiled. Seeing the kids coming back for seconds and thirds was wonderful to witness. With the help of a handful of parents, we pulled this little DIY craft project and healthy snack without any glitches. Seeing the kids proudly leaving school that day, with their colored eggs in hand, was joyful. This entire project was joyful! What else we can accomplish with natural dyes! Fabric? Paper? Who knows what we may come up with!

GORGEOUS! Natural Dyed Easter Eggs | @Susan Salzman | www.theurbanbaker.com

 

Natural Dyeing Easter Eggs


Making the dyes:

Red
1 jar Just Cranberry Juice
3 cans beets and their juice
in a large saucepan, bring the cranberry juice and beets to a boil. lower flame and simmer for 30-45 minutes. set a strainer over a glass bowl and strain liquid. let cool completely. transfer to a glass jar.

Pink
7 fresh beets, roasted in water
preheat oven to 375*. cut stems off of beets (I left about 3 inches for added color) and place in a glass casserole dish with a lid. cover beets with water and roast in the oven for about 45-50 minutes or until fork tender. remove skins from beets and set aside. let liquid cool completely. transfer to a glass jar.

Orange
3 heaping Tablespoons Chili Powder
1 bunch fresh carrots, chopped
in a large stock pot, place 3-4 cups of filtered water, chili powder, and chopped carrots. bring to a boil, lower flame and simmer for 30-45 minutes. set a strainer, lined with a piece of cheese cloth over a glass bowl and strain liquid. let cool completely. transfer to a glass jar.

Yellow
3 heaping Tablespoons Tumeric
in a large stock pot, place 3-4 cups of filtered water and tumeric. bring to a boil, lower flame and simmer for 30-45 minutes. set a strainer, lined with a piece of cheese cloth over a glass bowl and strain liquid. let cool completely. transfer to a glass jar.

Green
1 large bunch spinach
2 cans canned blueberries and their juices
1 Tablespoon Tumeric
in a large stock pot, place 3-4 cups of filtered water, spinach, blueberries and their juices, and tumeric. bring to a boil, lower flame and simmer for 30-45 minutes. set a strainer, lined with a piece of cheese cloth over a glass bowl and strain liquid. let cool completely. transfer to a glass jar.

Blue
1 head of red cabbage, chopped
in a large stock pot, place 3-4 cups of filtered water and the cabbage. bring to a boil, lower flame and simmer for 30-45 minutes. set a strainer, over a glass bowl and strain liquid. let cool completely. transfer to a glass jar.

Purple
1/2 cup Hibiscus Tea Leaves
in a large stock pot, place 3-4 cups of filtered water and the tea leaves. bring to a boil, lower flame and simmer for 30-45 minutes. set a strainer, lined with a piece of cheese cloth over a glass bowl and strain liquid. let cool completely. transfer to a glass jar.

Light Brown
4 Tablespoons Dill Seeds
in a large stock pot, place 3-4 cups of filtered water and dill seeds. bring to a boil, lower flame and simmer for 30-45 minutes. set a strainer, lined with a piece of cheese cloth over a glass bowl and strain liquid. let cool completely. transfer to a glass jar.

Brown
6 Organic, Black Tea Bags
in a large stock pot, place 3-4 cups of filtered water and the tea bags. bring to a boil, lower flame and simmer for 30-45 minutes. set a strainer over a glass bowl and strain liquid. let cool completely. transfer to a glass jar.

when ready to dye, add 2-3 tablespoons of white, distilled vinegar to each color. mix and start dying.

The Urban Baker / SusanSalzman.com

Showing 23 comments
  • HeatherChristo
    Reply

    Susan- these are completely stunning. I would love to make my eggs this way this year, and I think the kids would really find it interesting! Thanks 🙂

  • Lucy Lean
    Reply

    Susan – this has totally inspired me – Minty has been asking to dye eggs and I’m now going to follow your lead – thank you and HAPPY EASTER/PASSOVER xxx

  • Reply

    I love how rustic natural dyed eggs look. I don’t think I’ll be dying eggs this year, but I am def bookmarking this for next year. Thanks, Susan!

  • Jessica
    Reply

    This is fantastic. What a great idea! Love the tags on the dye jars too!!

  • sally cameron
    Reply

    Just beautiful Susan! Your eggs look like the marble ones adorning my dining room table in a big glass bowl. The colors are amazing. I miss dying eggs, but with no little ones at home I decided to pass. But your post is so engaging I will have to do them and just give them away after making egg salad. Thanks for another great post. Love the natural approach.

    • Susan
      Reply

      Thanks, Sally! Next year, you will have to come to my house and we can do this with my kids and all of their friends!

  • Reply

    This is one of the most inspirational Easter posts I have seen. Great job with all of this Susan!

    • Susan
      Reply

      Thanks, Marla! It was really fun. And having a rainy day to indulge in a project such as this was a bonus!! Very fun project with little kids (especially if you have some of this stuff in your garden). xx

  • Nancy@acommunaltable
    Reply

    Brilliant, just brilliant!! The colors are gorgeous and I love the tags you made for the ball jars!! What a fun project – I miss dying eggs with the boys… hmmm… maybe I will just need to “borrow” some kids so I can do this!!!

  • Barb Bamber
    Reply

    Such pretty eggs, I love the natural process! And a lovely little snack to go along with it!! xo Smidge

    • Susan
      Reply

      thanks, Smidge! It was such a fun way to spend a rainy day – and the results were just what I wanted!

  • Kankana
    Reply

    So adorable and love that you used natural products to make the dye. very inspirational!

  • aida mollenkamp
    Reply

    What a great way to dye eggs in an un-scary way, Susan! I’m going to try it with my niece and nephew.

  • Reply

    Those eggs are beautiful, so so pretty!!

  • Alexandra
    Reply

    What a GORGEOUS post! Thank you xoxo

    • Susan
      Reply

      Hi Alexandra – thanks for stopping by and sharing! Happy Spring to you and your family!!

  • Lucille Powell
    Reply

    Hello Susan, I just found your website while looking for colored eggs laid by chickens. My chinkens currently lay white, blue/green, and various browns. I sell my eggs and wanted to provide my customers with a natural dye. You have done all my experimenting for me. I do have a few questions.
    1. How much does a recipe make? A pint, a quart, or something in between?
    2. How long would a jar last in the refrigerator before needing to use it? (Without the vinegar)
    3. Could it be frozen and used later? (Without the vinegar)

    And lastly, may I have your permission to give my customers a printed copy?

    Thank You very much! This is really great.

    • Susan
      Reply

      Hi Lucille! Thanks so much for your interest. This was a really fun project and I did it with my kids. Each batch made about a quart and I am sad to say, I don’t really remember how long it lasted. It was so long ago and if I recall, I made it over a weekend, but then took it to my son’s class on that Friday. So, I am assuming that it would last about a week or so. I don’t know if it can be frozen or not. You can try a small batch of one of the recipes and try it – that is probably what I would do. As far as sharing it, I would prefer you send them to my website and have them print it out directly from my site. I so appreciate you asking and it’s so nice meeting you!! Have a great weekend! Susan

  • Megan @ MegUnprocessed
    Reply

    I love natural dyes. This is a fun activity with kids!

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