Spice Dyed Easter Eggs

Sunday morning I got up early to dye Easter Eggs using spices, herbs, teas, vegetables, and assorted juices. I've always been hesitant to use commercial egg dyes since getting sick after eating an Easter Egg when I was a kid, therefore I was delighted to learn actual food could be used to color eggs. The results were mixed, with some dyes barely tinting the eggs and others giving a soft color. The basic recipe uses one cup of hot water in which to dissolve the spices and a tablespoon of vinegar. The eggs soaked for 60-90 minutes. I used one teaspoon of ground spice per cup - not quite enough, but a good start. Next time I'll use more spice. A light rub with olive oil after they dried gave the eggs a nice sheen.

Here's the list and results:

Fresh spinach (a good handful boiled for a long while) - not much color change and really icky, slimy spinach to strain out

Celery Seed - no color change

Mexican Saffron - very pretty light orange

Chili Powder - light orange

Curry Powder - pretty yellow

Ground Sage - nice greenish brown

Paprika - pale beige orange

Beet Juice - pale pink

Cherries in Wine (canned last summer) - purplish grey

Raspberry Tea - soft grey

Black Tea (Barry's) - varied browns

Dried Hibiscus Flowers - mottled grey

 Setting up for egg dyeing with spices and teas.

My favorites turned out to be the oranges and yellows: Mexican saffron, chili powder, curry powder, and paprika.

While I took the natural route, my brother and nephew used pens for a different take.

Eggs to warm a rocker's heart. 

Oh, and a Storm Trooper too.