Natural Easter Egg Dyes and Healthy Recipes
Dying Easter eggs is a nostalgic holiday tradition! I remember as a young child, clear cups with brightly colored liquid lining the counter top just waiting for my grandma’s perfect hard-boiled eggs to take the plunge!
After hours of going back and forth to the kitchen to see if the egg shells had turned colors came the careful removal with that awkward metal spoon, which I now think is just a badly bent paper clip! What a joy it was admiring the bright pastels and creating a perfect Easter egg basket!
Easter egg coloring kits can be found at your local D&W Fresh Market, but, you may have items in your refrigerator and pantry that can do the same thing. There are a few vegetables that will naturally dye egg shells as well as spices and tea. All that you need is a dozen hard-boiled Our Family white eggs and another dozen brown eggs!
- Purple Cabbage Turns white eggs blue and brown eggs purple.
- Red Onion Turns white eggs pink and brown eggs dark pink.
- Yellow Onion Turns white eggs yellow/orange and brown eggs bright orange.
- Roughly chop produce (peels and all) and add to a stock pot. For every 1/2 cup of produce, add 1 cup of water.
- Bring water to a boil and then simmer for 10 minutes.
- Strain the liquid from the produce into a jar, a mason jar with a lid works great, allow the liquid to cool.
- Add 1 tablespoon of white vinegar per cup of water.
- Don’t forget the eggs, add as many eggs that will fit into the jar without overflowing and remember to do a mixture of white and brown.
- Refrigerate jars for 24 hours and then remove eggs with a spoon onto a paper towel to dry.
Be creative and try other items like beets and turmeric powder to color eggs. This is a fun project to do at Easter or any other time of the year as a science experiment with your kids. Even if the color doesn’t turn out as desired you are still left with a healthy hard-boiled egg! A few quick and easy recipes for these are to eat them as is for a snack, or for breakfast by slicing up the eggs and mashing up avocado for a great topping for toast. Or you can make deviled eggs (the healthy version) by cutting the eggs in half, removing the yolks, and then mixing them with plain fat-free yogurt, low-fat mayonnaise, curry and ginger powder, and place back in the egg white for a delicious side dish!
Don’t toss out the leftover cooked down produce either. Instead, leave it outside to feed all the Easter bunnies!
Visit your local D&W Fresh Market for all of your Easter needs from eggs to deli trays full of fresh fruit and sliced cheese for your holiday guests. We would love to see your naturally colored eggs, share your photos on our Facebook page. All of the bunnies at D&W Fresh Market wish you happy and healthy Easter!
Louise joined SpartanNash in July 2016, with a background in health and wellness with a large emphasis on business and sales. She has a degree in Nutrition and is also a Certified Personal Trainer.
Prior to her role at SpartanNash, she was working for a health promotion company that provided large employers with evidence-based health improvement programs for their employees led by health professionals. Louise developed the network of professionals, sold the program and led employee engagement initiatives. This work would not have been successful if it wasn’t for her previous four years with the YMCA. She held many roles with the organization with an overall mission to promote healthy lifestyles. She worked one on one with clients, groups and developed wellness programs. As a manager, she developed staff, drove sales and leveraged community partnerships.