DYING COLORFUL SPRING EGGS
There are thousands of plants that can be used in dying, but here are the ones we choose to experiment with (because we already had them on hand):
– Frozen blackberries (stored after picking last summer)
– Frozen prickly pear fruit juice (stored after picking last fall)
– Yellow onion skins
– Red onion skins
– Turmeric powder
– Ground coffee
Hard boil the eggs; place the eggs into a stainless steel pot and slowly pour water over them, being careful not to break any of the egg shells. Add a pinch of salt. Bring water to a boil for 1 minute and take off of heat. Cover and let eggs sit for 20-30 minutes.
Meanwhile, choose edible plants (blackberries, prickly pear juice, turmeric, onion skins, coffee, etc.) and add them with water in separate pots, then bring it all to a boil. Boil dyes for 20 minutes or so until you get pretty colors. Strain into mason jars or other containers and let cool. Before dying the eggs, give each dye a good splash of vinegar (any kind will do) to help the dyes color the eggs.
Once the eggs and dyes are at room temperature, pour the dye liquids over selected eggs and place into the refrigerator until they are colorful!