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All-Natural Easter Egg Dye Recipes


At Taylored Restoration, we're all about being environmentally-friendly when we can, especially when it comes to household projects. We love decorating for the holidays, but all of those decorations can end up in landfills pretty quickly. With Easter around the corner, we thought we would give all-natural Easter egg dye recipes a try. Unlike many of the commercial kits you’ll find at the store, these dyes are made from household ingredients to create Easter eggs in a variety of beautiful shades. Give it a try for yourself and feel better about tossing them in the compost after Easter has come and gone! A quick tip, for more vibrant hues, leave eggs soaking in the refrigerator overnight.

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

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 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 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 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

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.

Three Locations Serving Alaska:

(907) 344-1239

8535 Dimond D Circle, Suite A

Anchorage, AK 99515

(907) 373-1239

276 East Danna Avenue, Suite B

Wasilla, AK 99654

(907) 455-1239

1896 Marika Road #7

Fairbanks, AK 99709

Anchoage Location
Mat-Su Location
Fairbanks Location