This Easter egg recipe calls for red cabbage and results in a beautiful holiday item.
I’ll admit it: I have no kids (unless you want to count my two cats...which I’m guessing you don’t), nor do I have any nieces or nephews. Basically, I have no age-appropriate reason to be dying Easter eggs.
And yet: This year, dying Easter eggs was exactly what I wanted to do! But I didn’t want to use traditional packaged dyes, which are full of chemicals that I wouldn’t really want all over my own hands, much less all over the hands of little ones.
And so: Off I went in pursuit of homemade, natural Easter egg dyes, free of artificial colors and mysterious, unpronounceable chemicals.
And, as it turns out, our friends at Le Creuset have been feeling the exact same way about dying Easter eggs this year! In celebration a few of their beautiful French oven colors – especially their new, cheery yellow, Soleil – they created some natural dyes to match. Caribbean blue, bright yellow, vibrant purple – these are some incredibly fun colors!
The fine folks at Le Creuset were even kind enough to send me my own French oven in their new Soleil color, and let me tell you: that is one fine piece of cookware! The cheery yellow color is absolute perfection in my blue and yellow kitchen, and the French oven is perfect for everything from preparing a roast to simmering soups and stews to hard-boiling Easter eggs. The possibilities are endless.
Happy egg dying!
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The following Easter egg recipes are courtesy of Stephie:
Add the boiling water and vinegar, stirring to combine.
Allow to cool for about 10 minutes, strain the dye, then add 3-4 freshly-cooked hard-boiled eggs.
Place the bowl in the refrigerator; leave eggs in the dye for as little as 1 hour or as many as 12, until desired color hue is achieved.
Remove eggs from the dye with a slotted spoon and place on a rack in the fridge to dry.
**To hard-boil eggs: Place eggs in a pot. Cover with about 1 inch of cool water. Bring to a boil over high heat; immediately remove from heat, cover, and set a timer for 15 minutes. After 15 minutes, remove lid and run cool water over the eggs to halt cooking.**