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1 cup chopped beets (pink)
1 cup red cabbage, chopped (blue)
1 tsp apple cider vinegar or lemon juice
1 tsp salt per dye
1/2 cup fresh turmeric root, peeled and sliced or grated (yellow)
1/3 cup mayonnaise
12 large eggs
1–2 tsp Dijon mustard
2 cups water per dye
2 tbsp white vinegar per dye
Chopped chives for garnish
Skins from 2–3 yellow onions (burnished amber)
Step 1: Hard Boil the Eggs
Place eggs in a pot, cover with cold water, bring to a boil, then turn off heat and cover for 10–12 minutes. Transfer to an ice bath and peel.
Step 2: Make the Natural Dye Baths
In separate pots, combine each ingredient with water:
Beets + water
Red cabbage + water
Onion skins + water
Fresh turmeric + water
Bring each pot to a boil, then reduce to a simmer for 15–25 minutes, until the water is deeply colored and infused.
Remove from heat, stir in:
2 tbsp vinegar
1 tsp salt
Let cool, then strain each liquid into separate bowls or jars.
Each pot turns into its own little color story, magenta, indigo, amber, gold.
Step 3: Dye the Eggs
Submerge peeled eggs in the cooled dye baths.
30–60 minutes → soft pastel tones
2–6 hours or overnight → bold, saturated color
For extra dimension, rotate eggs halfway through or lightly crack the whites before dyeing for a marbled effect.
Step 4: Make the Filling
Slice eggs in half lengthwise and scoop yolks into a bowl.
Mash with:
Mayo
Dijon
Vinegar or lemon juice
Salt + pepper
Mix until smooth and creamy.
Step 5: Fill + Finish
Spoon or pipe filling back into the dyed whites.
Top with chopped chives, or something crunchy for contrast.
