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Naturally Dyed Easter Eggs

Growing up in the Philippines and being raised by a single dad, I didn’t really get to celebrate Easter very much. Last year I got a kick out of dip-dyeing eggs for the first time (much to Breezy’s amusement) using regular food dyes. This year I wanted to try something that I’ve seen on Pinterest which involves using natural pigments from vegetables and spices. I had turmeric, a few beets that have started to soften in my crisper and some frozen blueberries. Beets make red, turmeric makes yellow and the blueberries make purple. The result were Easter eggs in beautiful pastel shades. And the process is really simple:

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Beets:
Cut them up in pieces and boil them in about 2 cups of water

Turmeric:
Use about a tablespoon and boil in 2 cups of water

Blueberries:
Use about a cup of blueberries per 2 cups of water.

Strain each mixture into a bowl or mug and let cool to room temperature. Then add about 2 tablespoons of vinegar per cup of mixture. Begin dip dyeing your eggs. For richer color, let the egg stay submerged longer until you get the desired shade. I heard you can also leave them in the refrigerator overnight.

Super fun! Here are some other colors that you can try (for next year):

Violet Blue  – Red Onions Skins, Red Wine
Blue – Red Cabbage Leaves
Green – Spinach Leaves
Greenish Yellow – Yellow Apple Peels
Golden Brown – Dill Seeds
Brown – Coffee or Black Tea
Orange – Yellow Onion Skins or Paprika

I hope everyone had a great Easter weekend!

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