An easy guide on dying eggs with onion skins, flowers and herbs!
The beauty of homemade Easter Eggs with onion skins wrapped in nylon stockings.(<-amazon)
I can’t even think of a better organic egg color than this. Beautiful, cool and healthy, onion skin dye takes the cake.
Since this is an organic wholesome food blog, I can’t just let you use that egg dye kit from the drug store. At least not if you plan on eating the eggs.
Do you want to make the best Easter eggs ever ? Just color them with onion dye and use herbs and flowers as stencils to create pretty designs.
You can use all kinds of cool stuff from nature to dye your eggs different colors.
I did red eggs using both red beets and red onion skins, and the golden marbled design by wrapping the eggs in yellow onion skins. You can also mix red and yellow onion skins for a lighter golden red color.
To create designs you can use anything from chervil leaves to flower petals or grass, the possibilities are endless.
Ferns, dill and lucky charms are my favorites, especially because with the lucky charms you can do hearts and butterflies as well.
Remember to soak the onion skins for a few hours or overnight, to obtain that beautiful rich color. You can choose to soak the prepared eggs with them to start the coloring process, or just add them to boiling colored water.
As you experiment with homemade Easter Eggs making, you will figure out your ideal process to accomplish your favorite colors.
Easter Eggs Naturally Dyed with Onion Skins
- 1 dozen organic eggs
- 3 c yellow onion skins mixed with red skins (packed)
- 1 red beet -sliced (optional)
- 2 tsp white vinegar
- 2 qt water
- 1 c herbs for decoration
- 1 nylon stocking
- Cut the nylon stocking into 5 inch squares.Stick a couple of leaves or flowers on each egg with a drop of water, then wrap it gently in the nylon stocking and tie it at each end.
- Add the the onion skins (+ beets if using) and the vinegar to a big pot and cover with water. Bring to a boil and simmer for about 10 minutes.
- Add the eggs to the boiling water one by one and boil for 8 to 10 minutes to your liking.
- Allow to cool completely.At this point you can remove the eggs from the hot water or you may refrigerate them in the liquid overnight for a deeper color.
- Once cool enough to handle transfer each egg to a plate and cut the stocking with a pair of scissors . Discard the herbs and pat them dry with a paper towel. For extra shine you may rub them with a little olive or coconut oil.