Non-Toxic Easter Egg Dye

With Easter just around the corner, many parents have concerns about the dangers of food dyes, and egg dye kits are no exception.  Most of the dye is absorbed in the shell, which is not eaten, but some can get onto the egg white or on little helpers’ hands.  If you are worried about food dyes, try some of the natural dye recipes below from the Food Network Kitchens!

Ingredients

Red:

2 pounds beets, peeled, diced

Yellow/tan:

1 pound onion skins

Yellow/orange:

1 1/2 cup (1.9 ounce) jar turmeric

Purple:

2 small heads red cabbage, sliced

Warm brown:

1 (6-cup) pot of strong coffee

Distilled white vinegar

Directions

For all but the coffee color, in a 5 quart saucepan add 1 vegetable or ingredient. Add 4 quarts water, bring to a boil and cook for 1/2 hour or until the color is very dark. Allow to cool to room temperature and strain out vegetables. Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color. Refrigerate overnight. For the coffee color: brew the coffee. Allow to cool to room temperature. Add 1/4 cup distilled white vinegar, add hard boiled eggs, refrigerate overnight.

 

Adapted from: http://www.foodnetwork.com/recipes/natural-dyes-for-easter-eggs-recipe/index.html