Natural Egg Dyes
The following recipes create beautiful pastel, natural and appetizing Easter Eggs. No chemicals here, only natural edible products.
Lavender: 1 cup dried Hibiscus blossoms (found in Mexican groceries)
Red: 2 pounds beets, peeled, diced
Yellow/tan: 1 pound onion skins
Yellow/ orange: 1½ cups (1.9 ounce) jar turmeric
Purple: 2 small heads red cabbage, sliced
Blue: 1 pound frozen blueberries
In a 5-quart saucepan, add one vegetable or ingredient. Add 4 quarts water, bring to a boil (uncovered) and cook for 1/2 hour or until the color is very dark. Allow to cool to room temperature and strain out vegetables. Add 1/4 cup distilled white vinegar and then add hardboiled eggs to each color. Refrigerate overnight.