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Use vegetable scraps to color eggs

Use vegetable scraps like onion skins, outer leaves of purple cabbage and other kitchen items for toxic-free, natural Easter egg dying.

This year, skip the artificial dyes and waste that come with the Easter egg dying packets, and try these all natural alternatives! We tried dying eggs with vegetable scraps such as onion skins, the outer eggs of purple cabbage, the water from steaming beets (plus skins) and very old tumeric. It was a fun experiment with lovely results. Added health bonus: when it's time to eat up all those eggs in delicious egg salads and more, you won't be consuming the artificial dye that may have leached into the egg. a win-win!

The Formulas for Naturally Dyed Easter Eggs

Per cup of water use the following:

  • 1 cup chopped purple cabbage = blue on white eggs, green on brown eggs
  • 1 cup red onion skins = lavender or red eggs
  • 1 cup yellow onion skins = orange on white eggs, rusty red on brown eggs
  • 1 cup shredded beets = pink on white eggs, maroon on brown eggs
  • 2 tablespoons ground turmeric = yellow eggs
  • 1 bag Red Zinger tea = lavender eggs
  • Simmer ingredient with water until desired dye color.
  • Add one tablespoon white vinegar to every cup of strained dye liquid.
  • For every dozen eggs, plan on using at least four cups of dye liquid.


Get the full recipe, courtesy of How to Make Naturally Dyed Eggs - The Kitchn

Additional Planning Tips

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Prep Now, Eat Later
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Choose long-lasting vegetables and fruits that can stay crisp and fresh for longer so you can postpone that next grocery store visit.
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