All-Natural Dyed Easter Eggs

Natural Dyed Easter Eggs

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

Cooking time: 45 minutes


  • 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


  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!

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