1 dozen eggs
1-2 red beets, grated (for red color)
– If fresh beets are not available, use canned–but the color will not be as intense.
1/2 small head of red cabbage, shredded (for blue color)
2-3 tbsp. ground turmeric (for yellow color)
3 tbsp vinegar (the vinegar acts as a fixative, without it the dye won’t stick to the egg)
Hard boil the eggs and let stand 10 minutes.
While the eggs cook, prepare dyes.
RED DYE: shred beets, cover with water and boil for 5-10 minutes minutes. Add 1 tablespoon vinegar and set aside.
BLUE DYE: shred red cabbage, cover with water and boil for several minutes. Add 1 tablespoon vinegar and set aside.
YELLOW DYE: mix turmeric in 1 cup warm water, stir well and add 1 tablespoon vinegar and set aside.
Divide hard boiled eggs among the containers of dye.
If possible, put dyes in tall narrow containers, like tall glasses so several eggs can be completely covered at once. Leave eggs in dye until desired shade is reached, then carefully remove, and let dry completely. Colors can be deepened by redying a dry egg in the same color.
– For uniform color, strain each dye mixture through cheesecloth or a fine strainer.
– For a mottled, tie-dyed or spotty effect, leave all the ingredients in the pans.
– Use crayons to make designs — circles, geometrics, your name — on the egg; the crayoned part will not take up any dye. White crayons work especially well.
– The longer the eggs remain in the dye, the deeper the color.
– For special effects, dip half the egg in one color, the other half in another.
To make GREEN, submerge a dry yellow-dyed egg in the cabbage (BLUE) dye.
To make PURPLE, submerge a blue-dyed egg in the beet (RED) dye.
Make multi-colored by only partly submerging eggs in various dyes.
Be sure, though, to refrigerate eggs (right in the dye bath) if you wish to dye for longer than an hour or two.