- 2 cups kale (or parsley, or a mix of the two)
- 4 Chioggia Beets
- 4 Touchstone Gold Beets
- 1 tsp turmeric powder (or 1 inch of fresh turmeric)
- 3 cups boiling water
- 3 tbsp white vinegar
- 12 hard-boiled eggs, unpeeled
Green Dye
- Step One: Using a blender or food processor, blend kale with 1 cup of hot water.
- Step Two: Transfer mixture to a sealed container and let sit overnight (or for ~12 hours).
- Step Three: Strain mixture and discard the kale.
- Step Four: Add 1 tbsp white vinegar to the remaining liquid and set aside.
Red Dye
- Step One: Trim, wash, and peel the chioggia beets. Roughly chop.
- Step Two: Using a blender or food processor, blend the chopped beets with 1 cup of hot water.
- Step Three: Transfer mixture to a sealed container and let sit overnight (or for ~12 hours).
- Step Four: Strain mixture and discard the beets (or use for other recipes!)
- Step Five: Add 1 tbsp white vinegar to the remaining liquid and set aside.
Yellow Dye
- Step One: Trim, wash, and peel the gold beets. Roughly chop.
- Step Two: Using a blender or food processor, blend the chopped beets and turmeric with 1 cup of hot water.
- Step Three: Transfer mixture to a sealed container and let sit overnight (or for ~12 hours).
- Step Four: Strain mixture and discard the beets (or use for other recipes!)
- Step Five: Add 1 tbsp white vinegar to the remaining liquid and set aside.
How-To
Now that you have your dyes, it’s time to use them!
- Step One: Dip an egg into whichever color you prefer and ensure it is fully coated with dye.
- Step Two: Allow any excess dye to drip off, then transfer to an egg carton (or anything else that will allow it to dry).
- Step Three: Do this with the remaining eggs until all eggs have been dipped once.
- Step Four: Continue this process until you achieve your desired shade of each color! Mix it up and keep some light for even more variety.
Directions created by Kelsey Steeves.