In the Orthodox faith we dye our eggs red every Easter. I’ve always used conventional dye because I never really thought dying them naturally would work or give them a great pigment. But my mind was blown when I did them for the first time myself with onion skins. Want to try it too?
Here’s how to naturally dye your Easter eggs red!
What you need:
- Dry “paper skins/peels” from 6 large yellow or red onions.
- 2 dozen or more Brown or White eggs (I used a mix of both – I think the white turned out brighter.)
- 3 tbsp white vinegar.
- pinch of salt
- Make sure eggs are fresh, clean and at room temperature.
- Add all the ingredients to a pot, gently nesting the eggs in between the onion skins.
- Fill the pot with cold water making sure to cover the eggs completely. Add a pinch of salt, this will help them peel easier.
- Bring to a boil and lower heat. Simmer for 15-30 min.
- Once they have boiled and reached the desired colour, carefully remove the eggs placing them under cold running water or in a bowl with cold water until they’ve cooled.
- If you would like to dye additional eggs at this point you can, simply add more eggs into the pot with the onion skins, and repeat the process.
- Once eggs have cooled and are dry, you can rub them down with a little bit of oil at the end to increase the vibrancy of the the colour.
- Place back in cartons and in the fridge until Easter.
A couple notes:
- The Eggs: You can check the eggs sooner if you want them lighter. Keep checking on them until the desired colour has been reached. If you prefer them darker you can even let them cool and stay in the liquid overnight in the fridge. My photos are the colour of the eggs at 30 minutes.
- The Leftover Onions: Not sure what to do with all the onions? Simply chop them up and put them in Ziploc freezer bags. They’ll be prepped and ready for the next time you make a soup/stew or have a recipe that calls for onions.