Using natural vegetables and herbs to naturally dye eggs is a fun and rewarding project.
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.
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.
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.
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.
Remove eggs from the dye and put them in an egg carton to dry.
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).
Keep dyed eggs in the refrigerator if you plan to eat them.
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.