Naturally dyed Easter eggs have always been interesting to me but I’ve never actually taken the time to try the process. From red cabbage to tumeric, you can make a homemade dye out of tons of ingredients in your kitchen. I found this recipe on Whole Food’s website and tried it out using fresh blueberries. I’ve always loved the look of blue chicken’s eggs and little blue robin’s eggs so I decided to dye all of my eggs blue this year.
The process is actually quite easy and only takes a bit more prep time in the kitchen than preparing egg dye with food coloring and vinegar. So, plan ahead and make your dye while you hard boil your eggs. By the time the eggs have cooled and are ready to color, your blueberry dye will be ready as well!
To a sauce pan, combine blueberries and water and bring to a boil. Once boiling, cover, reduce the heat and simmer for 10 minutes. Strain the liquid into a heat-proof jar and add a bit of vinegar, done!
At first I wasn’t sure that I was going to like the look of my eggs. The fibers from the blueberries stick to the egg shell and create a speckled look is some spots. However, once they dried it gave a really beautiful natural look to the eggs. Not the perfectly even look of traditional dyed Easter eggs but I don’t mind that…just look at how pretty they turned out!
To add even more texture and speckle, I splattered on a bit of corn starch mixed with water using a dry brush. It made the eggs look even more rustic and natural.
Next time I think I’ll try making a turmeric dye and a red cabbage dye. Dying with blueberries was so much fun I’m already looking around the house for other things I can dye…aside from my currently purple fingers. I hope you will give these eggs a try!
TIP: As with all dyed Easter Eggs, these eggs look best right after dying. Time spent in the refrigerator can cause eggs to look splotchy and uneven. So, if you are using these for Easter decor I recommend dying them the same day.
- 2 cups blueberries, crushed
- 2 cups water
- 1 teaspoon distilled white vinegar
- Place blueberries in a small pot with 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer for 10 minutes. Strain through a fine mesh sieve, discarding any solids, and then stir in vinegar. Set aside to let cool until warm or room temperature.
Note: to create the white speckles on my eggs I combined 1 tablespoon corn starch with about 1/2 tablespoon of water and mixed until it was the consistency of white liquid glue. The I splattered it over the eggs using a dry paint brush. The cornstarch will harden and dry naturally.