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Naturally dyed Easter eggs

March 29 2018
Esther Reynolds
By Esther Reynolds
Naturally dyed Easter eggs

Decorating eggs is a time-honored Easter tradition for a reason—it’s fun, family-friendly, and it produces beautifully colored eggs that are as fun to hunt for as they are to eat. What’s more, eggs are a Free Food with Slimming World’s healthy eating plan, which means once the search for dyed eggs is done, you can eat them freely to satisfy your appetite.

To dye the eggs, go au naturel this year by using produce and a few pantry staples.

Choose your color palette

To achieve a rainbow’s worth of shades, you’ll only need a few easy-to-find ingredients: red cabbage (for a blue hue), red onion skins (red), beets (pink), and turmeric (yellow). For every 1 cup of water, measure out 1 cup of chopped cabbage, onion skins, or beets, or 1 tablespoon of turmeric. Hard-boiled white eggs provide the best backdrop for the dye to show its true color.

Dip and dye

First, combine the water and the ingredient of your choosing in a large saucepan and bring it to a boil. Reduce the heat, cover, and simmer for 30 minutes, then strain to remove any solids. Stir in 1 tablespoon of white vinegar per 1 cup of dye and let cool to room temperature.

Once the dye is cool, dip a paper towel in some more vinegar and rub all over the eggs to aid in the absorption of color. Carefully submerge the eggs in dye using a slotted spoon, and refrigerate for at least 30 minutes and up to 8 hours. Less time in the dye equals lighter eggs, while a longer soak will result in a deeper hue.

Enjoy the leftovers

Your eggs may be dyed, but the fun is far from over! Deviled eggs, anyone? Braise any leftover red cabbage with onions for a colorful, tasty side, or add fresh shredded beets to salads or noodle bowls for a crunchy burst of freshness. Just be sure to throw away any hard-boiled eggs that sit out for more than 2 hours—they’re not safe to eat after that.