Simply Start out with some hard boiled eggs, and either glass or plastic containers that are big enough to cover eggs.
Dye eggs- For striped eggs wrap with rubber bands before adding to the dye. With cold dyes, and eggs and chill 8-24 hours. With hot dyes add them and let cool to room temperature, then chill, still in dye 8-24 hours. If you’ve used a gloppy dye, like the turmeric, rinse eggs after drying.
Dry them- Set eggs on a rack over a paper towel. To mute the color, blot them; to create a mottled effect, rub. Once they’re fully dry, remove and rubber bands. If you plan to eat your eggs don’t let them sit out for more than another hour. Make like a bunny and hunt for them quickly.
Yellow onion – In a small sauce pan, simmer 1 ¼ cups water with the papery outer skins from 1 yellow onion for 30 minutes, covered. Remove skins and stir in 1/8th tsp. alum until dissolved.
Red onion- follow directions for yellow onion dye, using skins from 1 red onion.
Grape- stir 1/4th tsp baking powder into 1 cup room temperature grape juice.
Turmeric- Dissolve 1 tbsp turmeric in 1 cup boiling water. Stir in ¼ tsp, baking powder.
Berry- Steep 2 blueberry or raspberry tea bags in 1 cup boiling water for 3 minutes; remove. Stir in 1/8 tsp alum.
Beet- in a small pan, simmer 1 cup shredded or chopped raw red beet 9 about 1 medium) in 1 1/4th cups water for 30 minutes, covered. Strain out beet and stir in 1 tsp distilled white vinegar.
Cranberry- stir ¼ tsp. baking powder into 1 cup room-temperature 100% cranberry juice.
Found in the March 2016 Issue of Sunset Magazine