Easter Egg Dying with Grammy Bauer

DYING EASTER EGGS THIS YEAR

• Yellow – 2 tablespoons ground turmeric
• Pink – ½ to 1 cup shredded beets
• Purple – 1 cup red onion skins…
• Orange – 1 cup yellow onion skins
• Blue – 1 cup chopped purple cabbage or frozen blueberries
Remove from heat and cool to room temperature. Strain into glass jars and add 1 tablespoon white vinegar. Submerge eggs in liquid, then refrigerate overnight. Dry eggs and rub them with a small amount of oil afterwards for added shine!

Note: Try making colors from all natural household ingredients! Make the following colors by simmering their corresponding fruit or vegetable in one cup of water for 15-30 minutes (color deepens over time).

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