How to Dye Easter Eggs With Vegetables

Start with lightly colored or white eggs. Hard-boil the eggs and allow them to cool completely.

Meanwhile, make the vegetable dyes. Fill each medium-sized stockpot with onion peels (for orange), turmeric (for yellow), chopped red cabbage (for blue), coffee (for brown), and chopped beets (for pinkish red) along with enough water to cover the vegetables about an inch. Boil for 30 minutes, strain the dyed water, discard the solids, and let the dyes cool to room temperature.

Splash a little white vinegar into each dye. Then carefully dip the eggs into the bowls. Make sure they are coated. Let the eggs sit in the dye for up to eight hours.

Carefully remove the eggs from the dye, using a slotted spoon, and transfer them to a cooling rack with paper towels underneath to catch any drippings. Let them dry fully before handling.

After the Easter egg hunt is over, enjoy the eggs in one of these hard-boiled egg recipes.