All-Natural Dyed Easter Eggs

This recipe was created for the Le Creuset Enameled-Steel Stockpot.

Cooking time: 45 minutes

Ingredients:

• For Caribbean blue:
  1 red cabbage, shredded or chopped
  2 litres water
  1 teaspoon white vinegar
• For Soleil yellow:
  1 teaspoon to 6 tablespoons turmeric, depending on how deep you want your yellow to be
  2 litres water
  1 teaspoon white vinegar
• For Cassis purple:
  2 litres red grape juice (no additional water is needed)
  1 teaspoon white vinegar

Directions:

1. Try to choose eggs with white or very pale shells; darker shells will still look lovely but will give you a slightly different finished shade. Hard-boil the eggs and then set them aside until cooled to room temperature. Don’t remove or crack the shells – leave them intact!
2. Using a separate pot for each colour, add cabbage, turmeric or beetroots/grape juice, water and vinegar.
3. Bring to the boil and then reduce heat and allow to simmer, covered with a lid, for 30 minutes.
4. Strain the liquid into large bowls.
5. Lower the hard-boiled eggs into the dye baths in a single layer. Cover and leave in the fridge until the colour deepens to your liking (you can even leave them overnight).
6. Prepare a drying rack: cover your countertop with a thick layer of paper towels (to prevent staining the surface) and then place a wire rack on top. Carefully lift out each egg and place it on the rack until dry.
7. Store in the fridge until easter!