Naturally Dyed Easter Eggs

Use What You Have to Dye Eggs

Use the bounty of our earth–and some of our products–to naturally dye eggs this spring. Here are some instructions to dye eggs with our products and other easy to find food and plant dyes.

Red: Red onion skins, brown eggshell.

Orange: Yellow onion skins, white eggshell.

Yellow: Turmeric (fresh or powdered), white eggshell.

Green: Nettle, white eggshell.

Blue: Purple cabbage, white eggshell.

Brown: Yellow onion skins, brown eggshell.

Black: Purple cabbage, brown eggshell.

To add a purple egg to complete the rainbow, see our recipe below for using our Organic Heirloom Blueberry Powder. 

Other foods or egg colors to try:  Blueberries (see below), beets, spent coffee grounds or hot coffee*, avocado pits, tea bags*, red wine, grape, cranberry juice or anything else you can think of! If you have access try blue eggs & green eggs.

Hint: If you don't want a heap of both colors of onions, just buy a couple and while there take the papery skins off and toss into your bag with onions (or ask the produce manager).

Products used to dye eggshells, clockwise: Organic Heirloom Blueberry Juice, Frozen Bow Hill Blueberries, Organic Heirloom Blueberry Powder, and Organic Heirloom Pickled Blueberries.


Organic Heirloom Blueberry Powder: Combine ½ cup powdered blueberries (or more) with 3 cups water. Heat and prepare per instructions below, except don't strain out the powder.

Organic Heirloom Blueberry Juice: Place desired number of eggs in a mason jar or other container and pour cold blueberry juice over the eggs until they're covered.

Organic Heirloom Pickled Blueberries: Mix brine of 2 or more jars of pickled blueberries with 1 cup water. Heat per instructions below. This dye leaves a dark film on the outside of the shell and under reveals the light blue as pictured.

Frozen Bow Hill Blueberries: Mash 6-8 cups Bow Hill frozen blueberries in 4-6 cups water. Heat per instructions below (though we suggest not tossing out the blueberry mash as you can use it like jam).


Hard boil eggs, set aside in cold water (for instructions for that, hit up THIS recipe and follow the first step).

Place each food-dye into separate small saucepans and cover with enough water. Do NOT mix the yellow and red onion skins in this process, it's important that they stay separate.

Bring to a low simmer and leave low simmering for 30 minutes. Then turn down even lower and leave for another 30 minutes. Remove from heat. *For already hot items, skip this step.

Strain food-dye out, toss away (except with blueberry powder). Pour liquid into bowls, mason jars, or leave in small saucepans.

Place previously hard-boiled eggs into liquid and let sit in the refrigerator for 24 hours (or less, the shorter they're in, the lighter the colors will be).

Remove eggs and enjoy the colors.


Please tag us on Instagram or Facebook to let us know what you came up with!

Main photo and general recipe courtesy @sugarhouseworkshop

PSA: All eggs using Bow Hill products had white shells.

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