Kitchen Tips: Homemade Easter Egg Dyes


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Kitchen Tips: Homemade Easter Egg Dyes recipe by Barefeet In The Kitchen
Creating your own homemade Easter egg dyes from everyday kitchen ingredients seems to be the thing to do this year. A couple years ago, I saw Toni’s post about making her own Easter Egg Dyes and I have wanted to try it ever since.

The blogging world is loaded with post after post full of beautifully colored eggs. This year, I couldn’t resist finally trying it myself.

Would you believe that a head of purple cabbage resulted in these bright blue eggs? When my boys saw the basket of bright blue eggs, they were giddy with excitement over the thought that Easter is just a few more days away.

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Kitchen Tips: Homemade Easter Egg Dyes recipe by Barefeet In The Kitchen

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Kitchen Tips: Homemade Easter Egg Dyes

Method by Le Creuset


  • 12 eggs
  • 1/4 head of red or purple cabbage broken apart
  • 1 tablespoon plain vinegar
  • 1 teaspoon kosher salt
  • 8 cups water


  • Add the eggs to the bottom of a large pot and then add all the other ingredients. Bring to a boil and then reduce the heat to a simmer for 15 minutes. Using a slotted spoon or a pair of tongs, remove the eggs to a large bowl. Pour the liquid from the pot over the eggs (discarding the cabbage leaves) and then refrigerate overnight. I left mine in the refrigerator for 10-12 hours.
  • Do not panic if your eggs still look white when you transfer them from the pot to the bowl. Mine were still white and I had no idea if this was going to work at all, but it did in the end. The purple liquid actually turns blue overnight and the eggs do as well. When they are as dark as you like, remove them from the dye and blot dry with a cloth or paper towel. Store in the refrigerator until ready to eat. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Lea Ann (Cooking On The Ranch) says

    That photo with the blue eggs and the towel with the birds is gorgeous! And the bacon and egg salad looks delicious. Your method of boiling eggs is the only one I've ever known. Works like a charm. And if you live in Denver in our high altitude, the time for sitting off heat is 18 minutes.