Natural Dyeing of Easter Eggs

The oldest and most widespread method. The deep red from onion skins is the color of an authentic Easter. Tradition says the first egg should be dyed red on Holy Thursday, with a wax cross drawn on it before dipping — that cross protects the home.

1. Collect the dry skins from 10–15 onions and boil them in 2 liters of water with 2 tablespoons of white vinegar for 30 minutes.
2. Strain the liquid and let it cool slightly.
3. Immerse the raw eggs (washed beforehand) and simmer gently for 10–12 minutes.
4. Take them out and let them dry. For shine, rub a tiny bit of oil over each egg with a soft cloth.

A warm, bright yellow — simple and spectacular.

1. Dissolve 3–4 tablespoons of turmeric powder in 3 cups of hot water.
2. Add 2 tablespoons of white vinegar (it fixes the color better).
3. Immerse boiled, cooled eggs and leave for 2–3 hours. For deep yellow, leave overnight in the fridge.

Surprisingly, red cabbage produces blue! The method is slow, but the result is magical.

1. Chop half a red cabbage and boil it in 4 cups of water for 45 minutes.
2. Remove the cabbage and add 2–3 tablespoons of vinegar to the purple-blue water.
3. Immerse boiled eggs and leave them for several hours (4–8) or overnight.

• Always use vinegar — it fixes the color and prevents cracking.
• White eggs absorb color much better than brown ones.
• Let the eggs reach room temperature 30 minutes before boiling — it prevents cracking.
• For patterns, press parsley leaves onto the egg and wrap in an old stocking before dyeing!