Naturally-Dyed Easter Eggs

This Easter try these natural and unique egg dyeing techniques. All natural egg dyes are easy to make from fruits, vegetables and spices.  Because these are completely safe to consume, you could even peel eggs and dye directly for fun additions to salads and sandwiches. 


Naturally-Dyed Easter Eggs

Per cup of water use:

1 cup chopped purple cabbage — makes blue on white eggs, green on brown eggs

1 cup red onion skins — makes lavender or red eggs

1 cup yellow onion skins — makes orange on white eggs, rusty red on brown eggs

1 cup shredded beets — makes pink on white eggs, maroon on brown eggs

2 tablespoons ground turmeric — makes yellow eggs

1 bag Red Zinger tea — makes lavender eggs

Bring to a boil and simmer each separate batch for 15-30 min until concentrated color is reached. Cool completely and add 1 tablespoon white vinegar to every cup of strained dye liquid.  Consider letting eggs soak in color for several hours or overnight for rich colors.  Carefully dry eggs and polish with a food grade oil (vegetable, grapeseed, coconut).

For every dozen eggs, plan on using at least 4 cups of dye liquid.

Find this recipe and more spring dishes in the Recipe Box. Be sure to check back often as we continue to add healthy recipes. 


Naturally Dyed Easter Eggs


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Partnering to Eat Smart

Heart of Hutch’s Eat Smart group is looking to expand initiatives and interest.  Eat Smart met at the McLeod County Food Shelf in January to meet staff, check out their space and explore how we can help improve food options for everyone in our area.

Eat Smart will have another special guest in February.  JOIN US at Dunn Bros on Monday February 16th at 4:30pm to learn more about Common Cup and explore how Heart of Hutch can partner with them for a healthier community.


Cabbage Orange Salad

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Jicama, Beet and Carrot Salad

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Sweet Potato Kale Salad

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Avocado Dressing

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Root Vegetable Gratin

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Rutabaga Carrot Sauté


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