1. Place eggs in a large pot and cover with cold water by at least 1 inch. Bring to a boil, then cover, turn off heat, and let cook for 12 minutes to hard boil. Remove to an ice bath, then pat dry and set aside until ready to use.
2. To make the dyes: Boil 2 cups of desired chopped vegetables in 1 quart of water plus 1 tablespoon vinegar for 30 minutes. Strain out the solids and let liquid cool to room temperature. For coffee of grape juice, simply simmer for 10 minutes with 1 tbsp vinegar, strain and let cool to room temperature.
3. Pour each color of dyeing liquid in a wide mouth canning jar or wide, shallow jar that will fit one or two eggs.
4. Place hard boiled eggs in a dye solution and let sit for 30 minutes for a pale color, or overnight in the fridge for a deeper hue. Gently remove from dyeing solution and pat dry.
5. To make stripes – wrap eggs in either tape or rubber bands before placing in dye solution.
6. Color dyeing guide: use beets for pink eggs, cabbage for blue eggs, grape juice for periwinkle eggs, coffee for beige eggs, and spinach for yellow eggs.
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Directions
1. Place eggs in a large pot and cover with cold water by at least 1 inch. Bring to a boil, then cover, turn off heat, and let cook for 12 minutes to hard boil. Remove to an ice bath, then pat dry and set aside until ready to use.
2. To make the dyes: Boil 2 cups of desired chopped vegetables in 1 quart of water plus 1 tablespoon vinegar for 30 minutes. Strain out the solids and let liquid cool to room temperature. For coffee of grape juice, simply simmer for 10 minutes with 1 tbsp vinegar, strain and let cool to room temperature.
3. Pour each color of dyeing liquid in a wide mouth canning jar or wide, shallow jar that will fit one or two eggs.
4. Place hard boiled eggs in a dye solution and let sit for 30 minutes for a pale color, or overnight in the fridge for a deeper hue. Gently remove from dyeing solution and pat dry.
5. To make stripes – wrap eggs in either tape or rubber bands before placing in dye solution.
6. Color dyeing guide: use beets for pink eggs, cabbage for blue eggs, grape juice for periwinkle eggs, coffee for beige eggs, and spinach for yellow eggs.