Print Recipe

Dying Easter Eggs

This is the ultimate guide for dying Easter eggs. Learn how to dye Easter eggs with food coloring or natural colors. 
Prep Time20 mins
Cook Time12 mins
Natural Soak Time1 d
Total Time32 mins
Course: Snack
Cuisine: Easter
Keyword: Dying Easter Eggs
Servings: 12 eggs
Calories: 63kcal


  • 12 large eggs
  • 5-15 drops liquid food coloring various colors
  • 1 tablespoon vinegar per color


  • Place eggs in the bottom of a saucepan. Be sure not to crowd the eggs in the pan. They should fit comfortably. Fill the pan with cold water, 1 inch above the eggs.
  • Bring the water to a rapid boil on the stovetop over high heat. Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer 12 minutes. 
  • Fill a large bowl with ice and water. When the eggs reach the desired cooking time, use tongs to remove the eggs from the hot water and immerse gently into the prepared ice water to cool, about 10 minutes.
  • Set out several bowls or plastic cups, one for each color you'd like to make. Place 5 drops of liquid food coloring into the bottom of each. Pour in 1 cup of water into each container. Add in 1 tablespoon of vinegar to each and stir. Add up to 10 more drops food coloring to achieve desired color.  Repeat this process for each color.
  • Once eggs are cooled, dip eggs in dye for about 3-5 minutes, until desired color is achieved. Use a slotted spoon to remove the eggs from the container and allow to dry. Store in the refrigerator. 



Natural Dye Instructions
You can easily create your own natural dyes for Easter Eggs.
  1. Use this color guide and place the designated item into a saucepan.
  2. Pour 2-3 cups of water over and bring to a boil. Add in 1 tablespoons vinegar.
  3. Reduce heat and simmer 10-30 minutes, until desired color is achieved.
  4. Strain liquid dye into a container for dying eggs and discard solids. 
  5. Soak  boiled eggs in liquid 30 minutes - 24 hours, or until eggs reach desired color. 
BLUE: 1 cup chopped purple cabbage
LAVENDER: 1 cup red onion skins
PINK/RED: 1 cup shredded beets
ORANGE: 1 cup yellow onion skins
YELLOW: 2 tablespoons ground turmeric. 


Calories: 63kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 4.8% | Calcium: 2.5% | Iron: 4.3%