Bowl of natural dye Easter eggs

How to Natural Dye Easter Eggs

Using natural vegetables and herbs to naturally dye eggs is a fun and rewarding project.

Author Toni Dash


Supplies for Making Natural Dye Easter Eggs

  • White Eggs (hard boiled) the amount preferred to dye
  • Dye Containers (jars or bowls) quart-size Mason jars with lids recommended
  • White vinegar
  • Natural food and spice items to create the dye see below
  • Pans
  • Canola Oil Optional

Natural Egg Dye Supplies (ingredients used to color eggs in this post; suggested amounts included)

  • 6 small Beets for Red eggs
  • 1 small head Red Cabbage for Blue eggs
  • 1 large bag Spinach for Green eggs
  • 1 cup Dill Seeds for Golden Brown eggs
  • 1/2 cup Turmeric for Yellow eggs


  1. In a saucepan add the item which is the source of the dye (e.g. beets, spinach, etc). There is some personal discretion with the amount:for more dye or darker dye, use more of the item

  2. Add water to the pan to reach 1 inch over the top of your dye source. Bring the water to a boil then reduce to a simmer. 

  3. Simmer the mixture until the water is the color you would like for your dye. NOTE: The eggs will be lighter than the dye so bear this in mind when choosing how dark the dye is.

  4. After having reached the desired color, carefully strain the dye mixture into a glass measuring cup and discard the dye source material (e.g. beets, spinach, etc). Add 1 tablespoon of white vinegar per 1 cup of liquid.
  5. Allow the mixture to cool before adding eggs to avoid cracking.
  6. Let the eggs soak until desired color is achieved. NOTE: I immersed mine in dye in the afternoon and put them in the fridge overnight. 

  7. Remove eggs from the dye and put them in an egg carton to dry. 

Oiling the Eggs (optional)

  1. The eggs appear chalky when dried so I rubbed some canola oil on them with a paper towel which worked great (it may take multiple coats and don’t rub hard or the dye will rub off). 

  2. Keep dyed eggs in the refrigerator if you plan to eat them.

Recipe Notes

Natural ingredient amounts I used for the eggs pictured in this post:

I used about 6 small beets (chopped into four pieces each), a large bag of spinach leaves, about 1 cup of dill seeds, ½ cup of turmeric and a half of a small head of red cabbage chopped into chunks.

On straining dye: It can be strained into a bowl and poured into the jar or container being used for dying.