1/2 Photos of Onion and Herbs Dyed Easter Eggs
1 hr 15 mins
These stunning Easter eggs are the result from a dye of onion skins, herbs and spices. With a resist technique creates the delicate graphic designs on the surface. For much more colors and tips see: http://younglivingcircleblog.com/2010/03/01/natural-dyes-for-your-easter-eggs/
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Units: US | Metric
For decoration you need old nylon (clean) and
- herbs, leaves and flowers (or wax)
- 1For reddish brown color: Crunch the onion skins into a medium saucepan and cover with water. Bring to a boil, then lower heat and simmer 15 minutes. Remove from heat and leave to steep until the water is a rich reddish brown.
- 2For yellow color: prepare a solution with 1 teaspoon turmeric and 3 cups of water. Boil and keep aside.
- 3Clip the herbs and leaves into small lengths and individual leaves. Dampen the egg and the leaves to help them stick firmly where you place them, and arrange a sprig or a few leaves on an egg to block the onion dye from reaching the area covered by the leaves.
- 4Starting with one foot of the old nylons, stretch it around the egg and tie it tightly with a knot or twist tie to hold the leaves in place.
- 5Cut the tied egg away from the empty stocking.
- 6Tie another knot at the open end of the empty nylon leg, and repeat, tying off the nylon around each egg. By this time the dye water should be warm, not hot.
- 7Load the eggs into the saucepan–they should be completely covered with water. If not, add just enough to cover them.
- 8Bring the pot to a boil, cover, and remove from heat. Let the eggs soak in the dye until the whole pot comes to warm room temperature.
- 9Fish out the eggs, snip off the knots and rinse off the eggs, discarding the nylons and herbs.
- 10Pat the eggs dry, and rub them with a bit of vegetable oil to bring out the shine and brilliant deep reddish brown color.
- 11For yellow prepare a solution with 1 teaspoon turmeric.
- 12Additional colors: blue using red cabbage, brown with coffee, maroon with beets, bluish gray with blueberries, green with spinach boiled spinach leaves and the rust color with paprika.
- 13Other technique: wax resist captured the underlying color.
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Nutritional Facts for Onion and Herbs Dyed Easter Eggs
Serving Size: 1 (740 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 100.8
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 1.5 g
- Cholesterol 186.0 mg
- Sodium 73.9 mg
- Total Carbohydrate 7.2 g
- Dietary Fiber 1.2 g
- Sugars 3.2 g
- Protein 7.0 g