Beets: Boil a few cut beets in a small pot of water until tender and the liquid turns a deep pink. Pour liquid into a small bowl.
Red Cabbage: Put a few cabbage leaves in a small pot with 1 cup of water. Bring to a boil until the liquid turns a deep blue. Pour liquid into a small bowl.
Onion Skins: Crunch the onion skins into a medium saucepan and cover with water. Bring to a boil, then lower heat and simmer 15 minutes and let coo.
Tumeric: Mix 1 heaping tablespoon of turmeric with 1/2 cup of water in a measuring cup. Stir to blend.
- Boil eggs; remove from hot water and cool slightly.
- Rub shells with white vinegar to help the shell take the dye.
- Place eggs in bowls with natural dyes and let sit for several minutes – longer for a deeper color saturation. Blot eggs dry with a paper towel and arrange on a plate or within a basket.
Note: some produce will provide “stronger” dyes than others. It’s OK to leave eggs in the dyes for couple hours or overnight.