If you look forward to dyeing eggs every Easter, but like to avoid chemicals too, try these simple dyes made from food items. We used white eggs, but you can use brown, too. Just keep in mind that the colors will be darker and perhaps brighter.
Use hibiscus leaves for a deep purple, blueberry juice for a grey blue, beet juice for bright pink and turmeric for yellow.
Directions:
-Place uncooked eggs in a stainless steel stock pan. Add water 2-3 inches above eggs. (When using bottled juice, fill 2-3 inches above eggs. Do not add water.)
-Add natural dye ingredients and 1-2 tablespoons vinegar per quart of water.
-Cover and bring to boil, reduce heat and simmer for 15-20 minutes.
-Carefully remove eggs with a slotted spoon and air dry