Here at Kateson, we’re all about natural dyes so every Easter we ditch the harmful artificial food coloring and raid our fridge and pantry instead for some Easter egg natural food coloring fun. Our 2 year old loved being part of the process this year - she helped place the raw eggs in a saucepan, add ingredients to the dye baths, helped fish out the dyed eggs and rubbed olive oil on the dried eggs for that extra shine!

What You Will Need:

- 10 white shelled eggs
- 10 glass jars
- 2 cups of water per Ingredient
- Saucepans
- Strainer
- Slotted Spoon
- Salt
- White Distilled Vinegar
- 1 cup chopped Strawberries
- 1 cup chopped Blueberries
- 1 cup chopped Blackberries
- ½ cup chopped red beet
- ½ cup chopped golden beets
- 1 avocado skin
- ¼ cup turmeric powder
- ½ a red cabbage head chopped
- ¼ cup Holy Basil/ Tulsi Tea leaves
- ½ cup chopped Spinach

1. Boil the eggs
Place eggs in cold water, bring to boil and simmer for 10 minutes.

2. Prepare dye bath
Bring 2 cups of water, ½ tbs salt and chopped dye ingredient of your choosing to a boil and simmer for 30 minutes. Strain the liquid into glass jar and bring to room temperature. Add a tbs of vinegar to produce an acid pH level needed to dye the eggs.

3. Let the eggs sit in the dye bath for at least 2 hours, then use the slotted spoon to fish out the dyed eggs. Place dyed eggs on a cookie rack to dry. When fully dry, lightly rub olive oil on the eggs for an extra shine. We placed our dye baths with eggs in the fridge overnight for more saturated colors.