We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Beet Pink Boiled Easter Eggs
Beets will make your eggs so pretty in pink with this easy recipe, they could end up dancing with Molly Ringwald in a John Hughes lensed prom!
Click here for more Natural Easter Egg Dye Recipes!
From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
- 4 chopped
- 1 Tablespoon vinegar
- 2 Cups water
Add 4 chopped beets to 2 cups water and 1 tbsp. Safeway Select vinegar.
Boil for about 5 minutes, then bring down to a simmer for 20 minutes.
Soak a hard-boiled egg until desired depth of color is reached.
Hard-Boiled Easter Egg Recipes
This year, create beautiful Easter eggs using all-natural dyes made from food products.
Beety Pickled Eggs
With some pickled-beet juice and thinly sliced red onion, classic pickled eggs get a pink twist. Serve as a snack or alongside a leafy green salad.
Deviled Eggs with Crab
Classic Deviled Eggs
Don't fix what ain't broke, right? Deviled eggs are always a hit and this is our most popular recipe (ever!) for the classic appetizer.
Here's a great recipe for leftover Easter eggs or any eggs you happen to have in your fridge. The combination of coriander seeds, yellow mustard seeds and fresh dill makes for a delicious bite.
Greek Easter Bread
Bake a beautiful loaf of this traditional bread to celebrate Easter.
Green Bean and Egg Salad with Goat Cheese Dressing
Golden Pickled Eggs with Carrots
You can thank a healthy dose of turmeric for these beautiful sunny-yellow eggs. Whole coriander seeds and mustard seeds impart great flavor depth, too.
- 12 large eggs
- ¼ cup creamy salad dressing (such as Miracle Whip®)
- salt and ground black pepper to taste
- hot sauce
- ¼ teaspoon dry mustard
- 4 drops red food coloring, or desired amount
- 4 drops blue food coloring, or desired amount
- 4 drops green food coloring, or desired amount
- 3 cups water, or as desired
Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
Cut hard-cooked eggs in half lengthwise and remove yolks mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
Pipe or spoon egg yolk filling into colored egg white halves cover and chill before serving, at least 30 minutes.
Easy Natural Dye Easter Eggs: Use Beets for Red
This is awesome! Awhile ago, there was a post here on Design Mom about how to dye eggs in a range of blues, using only cabbage. It was such a great post! Totally simple, totally doable, and filled with helpful information.
So I was chatting with Amy Christie, and we decided to continue the series! We’ve got red today, and two more colors to share over the next week or so. I know you’re going to love these posts — and the photos are so gorgeous!
The post on blue-hue cabbage-dyed eggs from a few years ago is one of my favorite I’ve ever done. Colored eggs happen to be very photogenic. I still have all of them, minus the broken ones (I finally accepted that they would never be whole again). Now, working on the other colors of the rainbow, I am again blown away at their beauty. The hues are stunning and rich and the texture of each shell, unique. I wish I understood more about the chemistry of the egg shell to understand some of the textures and patina and spotting but since I don’t, I’ll just enjoy their beauty.
Ready to dye? Let’s get cracking.
– 6 medium beets
– 4 cups water
– 1 tablespoon white vinegar (extra to deepen color)
– eggs, emptied or hard-boiled
– large saucepan
– vegetable peeler, knife, slotted spoon/strainer
– cups (to dye the eggs in)
Begin by adding the water to the saucepan and bringing it to a boil. While the water is heating, peel and chop the beets into chunks. When the water is boiling, add the beats and the vinegar and simmer for 25-30 minutes. Remove the beets with a slotted spoon (or pour through a strainer), leaving just the dyed water.
Then dye the eggs!! Soak the eggs until they reach the desired hue. Our dye times ranged from 5 minutes to almost 24 hours lighter colors, less time, deeper tones, more time. 30-40 minutes is a nice sweet spot. Remove the eggs and set in the egg carton to dry.
Note: We found rinsing the eggs after the dye bath really diminished the color so we recommend pulling the eggs from the dye and setting them on the carton to dry and letting the dye soak in. Also, this is a deep red dye so be careful not to spill on anything you don’t want to alter to a pink hue.
Here are other notes we took while dying things red to pink:
– We used the dye when it was still warm and when chill. If we had to pick, we thought the slightly warm dye worked faster but maybe it’s just because we were so excited about it.
– With how lovely and dark the beets are, we were a little disappointed with how deep the tone of the red became. It didn’t really intensify any more after 30 minutes of dying, even when left overnight. We did add a splash more vinegar to the dye and it helped deepen the color a little. (That complaint aside, we love the tones we did get.)
– To get an orange-red, first dye the egg in the turmeric natural dye, then add it to the red.
– To get a purple-red, dye the egg first in red, then add it to the . Make sure you have a strong red before adding it to the blue, as the blue can easily overpower the other dyes.
– For an even deeper purple, we dyed the eggs in the red, then the blue, then the red once more to really give the color a push.
– In order to dye the eggs overnight, we put the dye in disposable cups (inside of a plastic container) to avoid staining our own.
– If your eggs are hollow, you will have to use something to weigh it down. We suggest using another disposable cup with a little bit of water in it and setting it down on top of the hollowed egg. If your eggs hard-boiled, they’ll sink by themselves.
– If you are using hard-boiled eggs, unintentional (or intentional) cracks add to the beauty. And don’t worry about the dye getting inside (because it will), it’s natural!
Aren’t these gorgeous! Thank you so much for the fabulous photos, and for all your notes, Amy. I can’t wait to try this! How about you, Dear Readers — have you ever tried dyeing eggs using foods or plants? Any luck getting a really deep red? Last year, I heard that yellow onion skins will make a red dye, but when I tried it, it was more of a brownish-red. How about you?
Stay in the know at a glance with the Top 10 daily stories
This egg salad recipe is so good, you might even consider it alongside your Easter brunch next year!
Get the recipe: sweet apple egg salad
Dying hard-boiled eggs is one of the best parts of Easter. But once the holiday is over, what do you do with all of those leftover Easter eggs? It seems like a shame to throw them out, and just peeling and eating them plain is so boring. We have some creative recipes for how to use all those leftover hard-boiled eggs. And if you dyed them with vinegar and food coloring or natural dyes (think: beet juice, turmeric, etc.), then even better - they're totally safe to peel and eat.
In the runup to Easter, we’re reprising some Easter-egg-related posts from previous years to make sure you don’t miss them. We hope you love Easter eggs as much as we do!
Silence Dogood here. Have you dyed your Easter eggs yet? If not, you might want to skip the food coloring and try these natural dyes, instead.
Onionskins: Traditional to my part of Pennsylvania, Pennsylvania Dutch country, are Easter eggs dyed with onionskins. Either red or brown skins can be used. (Red can yield a purplish or reddish color, brown typically yields a more orange color, a combination will give you a rich red-brown.) This practice remains so popular that you can find bags of mixed red and brown onionskins for sale at farmers’ markets and other area stores in the weeks leading up to Easter. Or of course, you can simply save your own in a special bag so you’ll have plenty on hand.
To make the dye, fill a large pot with onionskins and water and boil until the skins release their color. When the water is dark, remove the onionskins, add 1 to 2 teaspoons vinegar to fix the color, and put in the eggs in a single layer. Keep the eggs submerged with a large spoon as needed so they’re evenly dyed. When the eggs are a rich red-brown to reddish-purple color, remove them to a plate to cool.
You can use this dye on both white and brown eggs of course, the brown eggs will take on a darker mahogany color. The result in either case is a rich, beautiful antique color that looks exquisite in a natural (undyed) basket.
Another Pennsylvania tradition is to etch beautiful designs on these eggs with a straight pin. I have some gorgeous etched eggs in my collection that are covered with flowers, birds, and etc. But if you want to etch your eggs, make sure you blow them before you dye them! These are keepsakes it’s much too much effort to etch hardboiled eggs that you plan to eat later.
Red beet eggs. Another beloved tradition in Pennsylvania Dutch country is to make red beet eggs. These are shelled hardboiled eggs that are pickled in pickled beet juice, which turns them a brilliant pink to bright rose. I see no reason why you can’t dye the eggshells using this technique as easily as the eggs themselves.
To dye the shells, add the liquid from a large can (or two, if needed) of beets to a large pot along with 1 to 2 teaspoons of vinegar to set the dye. Bring to a low boil and add eggs in a single layer. (You’ll want to stick to white-shelled eggs for this dye.) Again, use a large spoon to keep eggs submerged and evenly dyed as needed. When the eggs have become adequately pink for you, remove them to a plate to cool.
Want to enjoy the traditional red beet eggs themselves? (Despite the color, they’re actually good.) You could make a pickling solution, but I’ve found that local cooks prefer to simply start with a pint jar of pickled beets. Shell 6-8 hardboiled eggs and put them in a widemouthed quart jar. Pour the liquid from the pint of pickled beets over the eggs, then pour the beets on top of them to keep the eggs submerged in the liquid. Screw on the top and refrigerate for 24 hours before eating. Slice on a salad like any other hardboiled egg and enjoy the extra color and tang, or be bold and try making an egg salad or deviled eggs with red beet eggs!
Turmeric. As my yellow-orange hands are reminding me, every time I make Indian food I seem to end up getting some turmeric on myself. And talk about a durable stain! Instead of lamenting the turmeric on your hands, clothes, and counters, why not turn that staying power to your advantage by using some turmeric powder to dye your Easter eggs?
Again, go with white-shelled eggs for this. Add 1-2 tablespoons of powdered turmeric and 1 to 2 teaspoons of vinegar (to set the dye) to water in a large pot and heat to a low boil, stirring, until the turmeric powder has dissolved. Add eggs in a single layer and cook until the shells have taken on a bright marigold yellow-orange color. Remove to a plate and allow to cool, watching your hands, clothes, etc. to keep the liquid from dyeing you along with the eggs!
I think the sunny color of turmeric-dyed eggs makes a perfect background for decoupaged dried flowers, ferns, and so on. But again, if you decide to take this extra step, blow the eggs before you dye them so you can preserve them as treasured keepsakes to bring out at Easter for years to come. And don’t forget to use the contents of those blown eggs to make scrambled eggs, omelettes, frittatas, or French toast!
Spinach. As anyone who’s ever cooked spinach knows, spinach water turns the most amazing emerald green. In my part of the South, I grew up eating boiled spinach topped with vinegar and salt, so it makes perfect sense to me to add vinegar to the spinach water after removing the cooked spinach so you’ll set the dye on the eggs.
To make green eggs, simply boil up a box or bag of frozen spinach or a bag of fresh spinach, reserving the cooking liquid. Either eat the spinach right away or refrigerate it and reheat it when you’re ready to slice those hard-boiled Easter eggs and serve them on top! Meanwhile, reheat the liquid, adding 1 to 2 teaspoons of vinegar to set the dye and water as needed to cover a single layer of eggs. As always, use a big spoon to keep any recalcitrant eggs submerged until they turn a lovely green. Then transfer them to a plate to cool.
Once again, use white eggs with the spinach dye. And a pale green egg would also make a gorgeous backdrop for a dried flower design, but as with the turmeric-dyed eggs, blow them first if you want to decoupage your eggs as keepsakes.
Try not to cook the eggs in any of these dyes for more than 15 minutes if you plan to eat them. And please, don’t forget your pets when you’re ready to serve up the eggs! I can say with confidence that dogs, cats, parrots, and (gulp) chickens will enjoy a slice or two of hardboiled egg every bit as much as you do!
Real live Easter eggs. March 15, 2009
Our friend Ben is probably spilling the beans—or eggs, in this case—by scooping Silence Dogood on her series of Easter egg posts, which will be appearing here on Poor Richard’s Almanac every Sunday between now and Easter. Silence tells me that she plans to discuss natural Easter egg dyes, Easter egg traditions around the world, alternative ways to decorate eggs, how to blow an egg, and even special egg recipes you can serve on Easter morning. So stay tuned!
Meanwhile, here’s what’s on my mind: Did you know that some chicken breeds lay naturally colored eggs? First of all, breeds that lay “brown” eggs actually lay eggs in a wide range of colors, from deep red-brown to pale bisque and a beautiful pinkish-brown. Our friend Ben and Silence currently have a hen who lays the most lovely pinkish-brown eggs with white starlike spangles all over them. (Since we have a mixed flock of heritage breeds and don’t actually see the hens lay their eggs, we’re not sure which hen it is. But our money’s on Olivia, the Spangled Sussex.) If, like us, you had a mixed flock of brown-egg layers, you could come up with quite a pretty and varied color range.
But there are more dramatic options, too. Silence and our friend Ben once had an Ameracauna hen named Venetia who laid the most gorgeous sky-blue eggs. (Once you cracked those beautiful shells, the eggs themselves were like those of our other hens’, with the rich apricot yolks of spoiled, organically fed chickens—no matching blue yolks or green eggs and ham!) Our Pullet Palace can only accomodate six hens, but when an opening occurs, we’re planning to get another Ameracauna so we can revel in blue eggs once more.
It had been our friend Ben’s understanding that Ameracaunas were the hardier chicken breed created from the South American Aracauna, and that both breeds laid naturally colored eggs. The eggs could be blue, olive green, or pink, which made for a lot of excitement if you had a whole flock of them. But once a chicken became a hen and started laying, she would always produce just one color.
Before informing all of you of these “facts,” however, I wanted to check with my good friend Google to make sure I was correct and was spelling both Aracauna and Ameracauna correctly. Upon being directed to the official Ameracauna website, our friend Ben saw with some embarrassment that my “facts” were all screwed up. To just touch on the highlights, yes, Aracaunas and Ameracaunas both lay sky blue eggs. But the range of colors—blue, olive green, and pink—are laid by what the website refers to as “mongrel” chickens called Easter Egg chickens.
Well, geez. Our friend Ben would rather have chickens that laid sky blue, olive green, and pink eggs than chickens that just laid sky blue eggs any day. So sue me! And bring on the Easter Egg chickens, please. I just wish we had room for a half-dozen, but we only have room for six hens total and don’t want to give up our colorful mixed flock of heritage breeds, not even for several shades of Easter eggs.
Perhaps our white-spangled eggs should have given our friend Ben a clue, but nothing prepared me for this past Friday’s surprise in the Easter egg line. Silence and I were at our friends Carolyn and Gary’s for the weekly Friday Night Supper Club gathering. Carolyn opened a carton of eggs she’d just bought from her friend Nitya Ackeroyd of Woodsong Hollow Farm so she could boil some for our salad. Like us, Nitya has a mixed flock, and she likes to blend different colors of eggs in her cartons. Most of the eggs were varying shades of brown, and one was sky blue. But one was a pinkish brown with bright lavender speckles all over it. And when I say lavender, I mean lavender, not some washed-out shade. These speckles were screaming lavender-purple all over the egg. Talk about a ready-made Easter egg!
Unfortunately, Carolyn couldn’t tell our friend Ben the type of hen that had laid this amazing egg. I’ll have to get hold of Nitya and see if she knows. But meanwhile, I suggest that you check with local producers in your area and see if you can’t find some beautiful, colorful “Easter” eggs for sale. Imagine how amazed everyone will be when they see those colorful eggshells and you tell them they’re natural, straight from the hens. Wow.
All Natural Easter Eggs
All Natural Easter Eggs
Hop. Hop. Hippity Hop! That bunny will be here in just a few days, and wouldn’t it be fun if he arrived with a basket of all natural, beautifully dyed Easter eggs? This spring, let’s leave those artificial dye pellets in all of their excess packaging at the market, and opt for coloring eggs with a few simple kitchen ingredients instead. It’s safe, economical, and fun!
Ingredients (makes 18 hard boiled Easter eggs)
water (1 cup per dye color, plus water for cooking eggs)
vinegar (1 tablespoon per color)
1 cup coffee (for chocolate brown color)
1/2 cup shredded purple cabbage (for robin’s egg blue color)
1 tablespoon ground paprika (for caramel color)
2 tablespoons dill seed (for pale yellow color)
1 red beet (for gray color)
1/2 cup shredded spinach (for pastel green color)
1 tablespoon ground turmeric (for gold color)
Step 1) Place eggs gently in a single layer in a large pan, and cover completely with water.
Step 2) Bring pan to a gentle simmer and cover. Cook eggs at a gentle simmer for 15 minutes. Remove eggs from water.
Step 3) For chocolate brown eggs: Add 1 tablespoon of vinegar to 1 cup of cold coffee in a 2-cup container. Add up to three eggs (double the vinegar and coffee if you wish to color more than three eggs using coffee).
Step 4) For blue eggs: Bring shredded cabbage and 1 cup of water to a boil. Drain liquid into a 2-cup container. Add 1 tablespoon vinegar and up to three eggs. Note: adding vinegar to your cabbage water will turn the water pink. Your eggs will still turn out blue. Ah, the marvels of chemistry! Note: follow this same procedure using spinach instead of cabbage, if you’d like to make pastel green eggs.
Step 3) For gray eggs: Peel one red beet. Bring the peels and 1 cup of water to a boil. Drain liquid into a 2-cup container. Add 1 tablespoon vinegar and up to three eggs.
Step 4) For yellow eggs: Lightly crush dill seed with a mortar and pestle, a meat tenderizer, or 1 -2 seconds in a grinder. Add to 1 cup of water and bring to a boil. Boil for 5 minutes before draining liquid into a 2-cup container. Add 1 tablespoon vinegar and up to three eggs.
Step 5) For caramel colored eggs: Boil 1 cup of water with paprika. Filter through a coffee filter into a 2-cup container. Add 1 tablespoon vinegar and up to three eggs. Follow this same procedure if you plan to try using turmeric.
Step 6) For all colors: Place your 2-cup containers of all natural dye and hard boiled eggs in the refrigerator. Allow eggs to soak in dye at least overnight 24 hours is best. Remove eggs from dye and allow to air dry on a paper towel. Dyed eggs will have a matte finish. If you’d prefer shiny eggs, carefully rub them with a tiny bit of vegetable oil.
Follow the suggestions below or mix up your own. And of course, use the colors on their own for the basic colors (red, blue, green, yellow).
Orange: 17 drops yellow, 3 drops red
Purple: 15 drops blue, 5 drops red
Grape: 12 drops blue, 8 drops red
Teal: 15 drops green, 5 drops blue
Pink berry: 14 drops red, 6 drops blue
Yellow-green: 14 drops green, 6 drops yellow
Drop an egg into each cup and let sit for two hours. You can place them in the refrigerator if you like.
Remove the egg from the colored water and rinse it off. Now you can slice it in half to reveal the beautiful rings around the whites of the cooked egg!
And, just in case you are wondering how these would look at deviled eggs or egg salad… :)
How to Make Pickled Beet Eggs
First you&rsquoll need to procure some hard boiled eggs.
While there are a multitude of methods for hard-cooking eggs, I&rsquom going to stick to the purest form here: boiling them.
Add the eggs to a large pot, then cover them with a few inches of water.
Bring the water to a roiling boil, then cover the pot and remove it from the heat. Set a timer for 10 minutes.
When the timer goes off, use a slotted spoon to immediately transfer the eggs to a bowl of ice water.
Once the eggs are cool, lightly tap them all over on a hard surface to crack their shells, and slide them off.
Meanwhile, add the beets to a pot and cover with water. Bring the pot to a low boil, then cook the beets until they are very tender. You should be able to easily pierce them all the way through with a knife with no resistance.
Remove the beets from the pot, making sure to reserve the cooking water (you&rsquoll need that for later).
Once the beets have cooled, rub off their skins with a paper towel or cloth and slice them into thin wedges.
Note: beets will dye anything they come into contact with a lovely shade of pink (including your hands).
Find a large container with a tight fitting lid and layer some sliced onion on the bottom, followed by a layer of sliced beets, followed by a few hard boiled eggs. Repeat until the jar is full.
I like to use a giant half gallon jar picture here, but you could also split everything into two smaller quart-sized jars as well.
To make the brine, combine 2 cups of white vinegar with 2 cups of the reserved beet water in a large saucepan.
Add the pickling spices along with a teaspoon of salt and simmer everything together for about 5 minutes.
Allow the brine to cool slightly, then carefully pour it into the jar. Leave a little room at the top of the jar, but make sure the eggs are fully submerged.
Let the jar cool for a bit, then tightly cover it and place it in the refrigerator.
Now it&rsquos time to play the waiting game.
Technically the eggs with be pickled in 48 hours, but I found they really hit their peak flavor around 4-5 days.
Devour your pickled eggs straight from the jar (I try to limit myself to one egg in my mouth at a time), slice them up and throw them on some greens along with the beets and onions for a tasty salad, or whip up the yolks with a little mayonnaise for the prettiest deviled eggs you&rsquove ever seen.