Vegetable-dyed Easter Eggs

Make something really special to decorate your Easter dining table with these beautiful natural vegetable-dyed eggs. Many heirloom vegetables have vibrant colours that make strong natural dyes that can be used on many things, including pure white eggs. Have fun trying the vegetables suggested, or get creative and see what other colours you can find.

Prep: 20 mins

Cook time: 15 mins per colour

Difficulty: Easy

Ingredients

• 2 Black Nebula carrots (blue)
• 1 large beetroot (pink)
• Half a red cabbage (purple)
• 2 handfuls spinach (green)
• Peel of two white onions (dark yellow)
• Peel of two red onions (orange)
• 7+ eggs (preferably white)

Method

1. In a medium saucepan lay a single layer of eggs, along with your chosen vegetable and just enough water to cover them.
2. Place on the hob and bring the water to the boil and then reduce the heat and leave to simmer for 15-20 minutes.
3. Take the water off the heat and drain the eggs and allow to cool before handling.
4. If you want a darker colour you can leave the eggs in the dyed water in the fridge overnight.