Naturally Dyed Eggs as featured by local Austin artist and mother Kristy Anderson-Ewing.
Kristy swears it’s pretty hard to mess these up…

Ingredients:
Eggs
Natural Dying Agents (red cabbage, Turmeric, Onion Skins, Beets, and/or Coffee)
White Vinegar
Alum (found in the spice section at the grocery store)

Dye Recipe:
Select a dyeing agent, and place it in a large pot using the amount listed below. Add 1 quart water, 2 tablespoons white vinegar, and 2 tablespoons alum to pot. Bring to a boil, then lower heat. Allow the ingredients to simmer for 30 minutes. Strain dye into a bowl.

Rough Proportions of dying agents to use per one quart of water:
Red-cabbage dye: 4 cups chopped cabbage
Turmeric dye: 3 tablespoons turmeric
Onion-skin dye: 4 cups onion skins (skins of about 12 onions)
Beet dye: 4 cups chopped beets
Coffee dye: 1 quart strong black coffee (instead of water)

For more tips and tricks to creating these beauties, check our Kristy’s blog.