This year forget the artificial dyes. With such a strong focus on buying local, natural, and seasonal, it’s a wonder that come Easter each year we all love to get down and dirty with messy dyes. This year I got to thinking about all of the great ways I add colour to dishes using vegetables. Beets, for instance, add a wonderful and vibrant pink colour to an otherwise beige risotto. Cabbage adds crunch and colour to dishes when used as a slaw or side dish. While these dyes might be slightly less potent, the results are beautiful and seasonal pastel colours.
One of my favourite reasons for loving this dye is that once you’ve finished the craft, these eggs can be enjoyed free of any concerns about artificial ingredients. After finishing this fun tea time craft, we used the leftovers to make deviled eggs and egg salad sandwiches. So, maybe it isn’t a long lasting craft, but it’s rewarding and economical for people looking to have some fun in the kitchen. When crafting with kids, this is also a fun science experiment to educate kids on vegetables and just how cool eating your greens can be!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 12 eggs
12 large white eggs
2 large red beets, cut into 2 inch pieces
2 large yellow or orange beets, cut into 2 inch pieces
1/2 head purple cabbage, cut into wedges
1. Fill three pots with three cups of cold water. Add one type of vegetable to each of the pots, cover, and bring to a simmer.
2. Simmer the vegetables in each of the pots for 15-20 minutes. Pour each of the liquids through a fine mesh sieve into a clean bowl.
3. Let the vegetable liquid cool to room temperature.
4. While the vegetable liquids are cooling, hard boil the eggs. Add the eggs to a large pot and cover with water. Cover the pot and bring to a boil. Uncover and boil the eggs for 7 minutes. Remove the eggs from the pot, careful they will be hot. Let the eggs cool for 10 minutes.
5. Add your eggs to the dyes and let them sit for 5-6 minutes in the dye. The colors will be soft pastels.
6. Eggs will keep in the fridge for 5 days.