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DIY – Naturally Dyed Easter Eggs

DIY – Naturally Dyed Easter Eggs

With Easter coming up this Sunday, I want to share a very beautiful technique using plants to decorate your eggs and also point you to some simple directions for making your own gorgeous, natural dyes instead of those nasty PAAS tablets (which must be bad for us and the planet, right?) And, of course, give you some good recipes to put all those hard boiled eggs to use!

Let’s start with the plant egg dying method. This is a traditional Swiss way to decorate eggs and I think it’s a beautiful homage to Spring as well as a fun project with kids. According to my friend, Mara, who made the eggs pictured below, it’s also fairly easy and produces beautiful results.

Traditional Swiss dyed Easter eggs by Mara Mcmillan

  • Pick whatever plants/leaves you want to use.
  • Wet them slightly so that they stick to the eggs.
  • Hold them in place while you wrap a 5″ piece of cheesecloth or pantyhose around the egg and tie the ends with string.You can also wrap the egg and leaf with string (be careful, the eggs are fragile and could crack).
  • Boil the eggs for 10 min in water that has been pre-boiled with onion skins for at least an hour (leave the onion skins in with the eggs).

We’re hoping to try making these this year (though not in time for me to share with you BEFORE Easter) and I will certainly report back on Facebook if we do.

There are also all sorts of great natural dyes out there – from turmeric to red cabbage to carrots to beets to blueberries to coffee and more. I have pots containing red cabbage, beets and onion skins simmering on my stove right now in preparation for tomorrow’s egg decorating.
Here are some links to get you started:

Of course, once your egg hunt is over, you’ll have a lot of hard boiled eggs at hand. So here are a few yummy ways to use hard boiled eggs.

Sriracha, Cilantro & Scallion Deviled Eggs

Sriracha Cilantro Scallion Deviled Eggs by Eve Fox, Garden of Eating blog, copyright 2011

Egg Salad with Fresh Dill and Celery

Classic egg salad on baguette by Eve Fox, Garden of Eating blog, copyright 2012

Curried Egg Salad

Curried Egg Salad by Eve Fox, Garden of Eating blog, copyright 2008

Classic Deviled Easter Eggs
A Platter of Deviled Easter Eggs by Eve Fox, Garden of Eating blog, copyright 2011

We’re planning to get all the ingredients prepped for deviled eggs on Easter morning so that we can quickly whip up some brunch after we’ve finished finding them.

Happy Easter to those of you who celebrate it. And happy egg eating to everyone who is not a vegan :)
You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? “Like” the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


+ add your own
5:10PM PDT on Apr 14, 2013

Thanks for the recipes.

7:39AM PDT on Apr 5, 2013

Thanks a lot.

2:20PM PDT on Apr 3, 2013


2:19PM PDT on Apr 3, 2013


10:52AM PDT on Apr 3, 2013


9:28AM PDT on Apr 2, 2013

I like the naturally dyed eggs in the picture. I think they look quite elegant...and it would certainly be more of a challenge to find them on an Easter egg hunt!

3:50PM PDT on Apr 1, 2013


4:08AM PDT on Apr 1, 2013

The leaf 'stencil' eggs are absolutely gorgeous.

6:15AM PDT on Mar 31, 2013


8:49PM PDT on Mar 30, 2013

Deviled eggs- yum.

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