Go local: Buy eggs at your local farmers market, or purchase organic eggs from the store. Look for white eggs instead of brown as they be easier to dye.


Use it all: No need to waste the eggs just to dye the shell. If you have older kids, try using the "blow-out," method for dyeing. Poke a small hole in both sides of an egg with a needle and blow the egg out into a bowl. Use it right then and there in your favorite recipe or store in the fridge or freezer to use another day. Wash the egg shells and allow them to dry before dyeing.  


DIY your dye: Use natural ingredients to dye your eggs instead of those garish store bought varieties. Simply boil the ingredient in some water, allow to cool, and pour into cups for dipping. As a guideline, use up to 4 cups for vegetable solids or mashed up fruits and 3–4 tablespoons for spices per quart. Add 2 tablespoons of vinegar for every quart of dye produced. For a cool marbled effect, add a little oil to your dye. Here’s a guide to the colors in your kitchen:


Yellow: Onion skins, turmeric, lemon peels, saffron

Red: Beets, cranberries, paprika, raspberries

Purple: Red wine

Green: Spinach

Blue: Blueberries, red cabbage

Brown: Coffee, tea 

Also on MNN: More natural food dye suggestions

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