Easter eggs colored with BeetsColoring Easter eggs is a tradition in many households and a great family friendly activity. Instead of using store-bought kits and artificial dyes, try using household items like berries, vegetables and spices to create a natural dye for your eggs.


2 Cups Water (use less when working with watery produce such as spinach)
2 Tbsp Distilled White Vinegar
Coloring Ingredient:
Yellow: Turmeric (2 Tbsp) or Cumin (2 Tbsp)
Red: 2 Cups Beets (peeled, diced) or 1 lb. Cranberries (crushed)
Pink: 1 lb. Raspberries (crushed)
Blue: 1 lb. Blueberries (crushed)
Green: 2 Cups Frozen Spinach
Lavender: Purple Grape Juice or 1 lb. Blackberries (crushed)
Orange: Chili Powder (2 Tbsp)


  • Hard boil eggs first - this ensures they are cooked correctly.
  • Add coloring ingredients into a sauce pan with water and vinegar
  • Boil for 30 minutes, or until desired level of color is attained
  • Let cool to room temperature, and strain out berries, vegetables or spices
  • Add 2 Tbsp distilled white vinegar
  • Dip eggs into natural dye solution to color as desired
  • For deeper hues and richer colors, refrigerate eggs overnight in the color mixture. Eggs can stay in water/vinegar mix for up to 8 hours.

Other Notes & Recommendations:

  • Design your Easter eggs using stickers, masking tape or rubber bands before coloring
  • To add a shiny finish to your eggs, add a few drops of olive oil to the egg shell and polish with a soft cloth
  • Uneaten eggs and even the dye can be composted!