All-Natural Easter Egg Dye Recipes

Use these all-natural recipes made from household ingredients to create dyed Easter eggs in beautifully subdued shades. Leave these naturally dyed Easter eggs soaking in the refrigerator overnight for the richest colors.

Natural Easter egg dye

Creating natural dyed eggs isn't difficult! These simple recipes call for household ingredients like fruit and vegetables. Whether you're looking for onion dyed eggs or cabbage dyed Easter eggs, we've got fun ideas for creating a rainbow of colored eggs. 

Get more ideas for decorating with Easter eggs. 

use onion skin to color eggs

For best results, soak these naturally dyed eggs in the refrigerator overnight. Worried about the flavor of the finished eggs? According to our Test Kitchen, unless the eggs are cracked they shouldn't absorb the flavors of the natural dyes. Keep the eggs in the refrigerator until you're ready to display. 

Bluish-Gray Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries.

Blue Yes, red cabbage dyed Easter eggs turn out blue! Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.

Jade Green Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Green-Yellow Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.

Orange The longer you soak these onion dyed eggs, the darker the color will be. Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Red-Orange Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.

Yellow Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar. Mustard-yellow: Stir 2 Tbsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar. Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes. Pale yellow: Chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. vinegar.

Brown-Gold Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar.

Brown Add 1 tablespoon vinegar to 1 cup strong coffee.

Pink Faint pink: Chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. Add 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Mix 1 cup pickled beet juice and 1 tablespoon vinegar. Dark pink: These beet dyed eggs will darken the longer they sit in the liquid. Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.

Lavender Mix 1 cup grape juice and 1 tablespoon vinegar.

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