Naturally-Dyed Easter Eggs

Water

4 tbsp turmeric

2 cups chopped red cabbage

2 cups shredded beets

2 cups blueberries

2 cups chopped spinach

5 medium/large bowls

White distilled vinegar (1 tablespoon per cup of strained dye)

Neutral oil, such as vegetable or grapeseed

Saucepan with lid (multiple, if you have them)

Paper towels

Fine-mesh strainer

Step 1: Prep your dye ingredients. Pre-cut the red cabbage and pre-shred the beets. Set aside the appropriate amounts of blueberries, spinach, and turmeric powder.
Step 2: Add 2 Cups of water to a saucepan. Add one food item (purple cabbage, blueberries, etc.) and bring the water to a boil. Note: Only one food should be added to the water at a time. You will need to repeat this process for each individual ingredient.
Step 3: Once it comes to a boil, turn the heat down to low and simmer, cover, for 15 to 30 minutes.
Step 4: After 15-30 minutes, check the water color by dripping some on a paper towel. The color of the dye should be a few shades darker than the color you want your egg to be.
Step 5: When you are satisfied with the dye color, remove the pan from the heat and let the dye cool to room temperature.
Step 6: Once cooled, pour the dye through a fine-mesh strainer into a medium or large bowl.
Step 7: Add 2 tbsp of vinegar and stir into the dye.
Step 8: Add 2-3 hard-boiled eggs to the dye. Make sure the eggs are completely covered.
Step 9: Put in the fridge and leave until the desired color is reached, up to 24 hours.
Step 10: Once complete, dry the eggs, and then polish the color by massaging a little bit of oil onto the egg with a paper towel.
Step 11: Because these are dyed with food, it is very important they are stored in the refrigerator until it is time to eat or hide them.

Hard-boil the eggs the night before beginning the process so that the eggs are completely cooled.
Use multiple saucepans while making the dye for a quicker total time.

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