9 All-Natural Easter Egg Dyes That Come Straight from Your Kitchen

Want to dye Easter eggs this year, but don’t want to spring for dye kits? You’re in luck! You can use foods you likely already have hanging around to dye your eggs lovely colors. And best of all, many of the things you’d use to dye your eggs are scraps that would end up in the trash anyway. Check out some great all-natural dye recipes from Better Homes and Gardens. For the best dyeing results and the richest colors, be sure to leave the eggs soaking in the dye in the fridge overnight.

  1. Dark Pink:

Cut up a medium beet into chunks, then add it to 4 cups of boiling water. Stir in 2 tbsp of white vinegar, then allow to cool. Once at room temperature, remove the beets.

  • Lavender:
  • Combine 1 cup of grape juice and 1 tbsp of white vinegar.

  • Faint Yellow:
  • Simmer the peels of 6 oranges in about a cup and a half of water for 20 minutes. Strain out the orange peels and add 2 tsp of vinegar to the liquid.

  • Brown:
  • Brew 1 cup of strong coffee and add in 1 tsp of vinegar.

  • Bluish-Gray:
  • Mix together 1 cup of water with 1 cup of frozen blueberries. Bring to room temperature, then remove the blueberries.

  • Orange:
  • Simmer the skin of 6 yellow onions in 2 cups of water for 15 minutes. Strain the skins out, then add 3 tsp of white vinegar to the liquid.

  • Blue:
  • Cut 1/4 of a head of cabbage into chunks. Add chunks to 4 cups of boiling water. Remove from heat and stir in 2 tbsp of vinegar. Allow to cool to room temperature and remove cabbage with a slotted spoon.

  • Faint Green-Yellow:
  • Simmer the skins from 6 yellow apples in 1 1/2 cups water for 20 minutes. Strain, then add in 2 tsp of white vinegar. Simmer 4 oz of chopped fennel tops in 1 1/2 cups of water for 20 minutes. Strain and add in 2 tsp of white vinegar. Combine liquids.

  • Rich Yellow:
  • Simmer 4 oz of chopped carrot tops in 1 1/2 cups of water for 15 minutes. Strain, then add 2 tsp of white vinegar.