It is no secret that I like to do things the simple and natural way. A couple from church keeps chickens that produce eggs in the most beautiful natural shades and shapes, and every so often they bring us a dozen or two as a thank you when JC helps out with their cars (thanks, y'all).
To celebrate the season of eggs, I decided to dye some today, naturally. So, in case you're on the hunt for a last minute and easy easter egg activity, here is an idea that is about as easy as chopping up some vegetables.
Begin with the fruits, vegetables or spices of your choice - mine were blueberries, red onion skins, yellow onion skins, turmeric, and paprika. But I've also used red cabbage before with beautiful results. About one cup of fruits and vegetables per one cup of water, 2 TBSP of spices per one cup of water.
Mash the blueberries and skin the onions, place each in a pot and simmer roughly 15 minutes. If using cabbage, chop the cabbage. For the spices, boil the water and pour over the spices.
While the dye is simmering, go ahead and hard boil your eggs. I used a dozen plus two for our project today.
Strain the fruits and vegetables, and let cool to room temperature. Once cooled down, add 3 TBSP of vinegar to the dye (2 for the spices) to help set the color.
Submerge the eggs and let them sit in the dye until the desired color is reached. Roughly 10 minutes, but some might take up to 3 hours or longer. I highly recommend using white eggs. Brown eggs work, but your colors will turn out different.
The beautiful thing about this project is it's almost completely waste-free. Just keep your vegetable peels from dinner, hunt down the spices in your cabinet and you're all set to go.