Naturally Dyed Easter Eggs

I was hoping to have this post up before Easter but alas, life got the better of me as it always does and since we made eggs the Friday before Easter Sunday, we had a lot to do and getting onto my laptop to edit photos and write out a post just didn't seem to be in the cards. However, I had a lot of fun dying eggs this year and feel compelled to share. It won't help this year (unless you hollow them out or use wood/ceramic ones for Spring decorations!) but bookmark this post for next Easter!

For these, we used beets, turmeric, blueberries, and matcha (not pictured because my son took and hid the egg as I was photographing). Some we soaked for 20 minutes, some for 60, some overnight. The longer the soak, the more vibrant the color will turn out. White eggs are best as brown eggs won't hold the dye. 

I hard boiled my eggs before dying them. Some people will boil them with what they're dying their eggs with but I was more comfortable doing it this way. 

So onto the recipe + what we need:

1 chopped beet (skin can stay on if you don't plan on eating them)
2 tablespoons turmeric
1 cup blueberries
1 cup matcha

Boil together each ingredient with 1 teaspoon of salt and 2 cups of water in separate pans for 10-15 minutes. Stir occassionally. Strain the water into a bowl, cup, or jar and stir in 1 tablespoon of vinegar to each. If you are using spices, like turmeric, you may want to use a cheesecloth because the powder may cling to the egg (or you can pat it off with a towel after dying). Allow the dyes to cool. I put mine in the fridge to quicken the cool down process. 

Now you're ready to dye your eggs!

Feel free to play around with this recipe. Try strawberries or elderberries in place of blueberries. Use red cabbage. Play with different spices you have in your cupboard. This was my first time naturally dying them so I'll definitely experiment more next year. When I was a kid, we merely went to the store and bought the Paas boxes. However, this will definitely be our family tradition - picking out fruits and vegetables and teas and spices we can use. Some may work well, others may not but we'll have a blast doing them regardless!  


Shayna Shattelroe

25 years old. Mama to Maddox. Word weaver. Lover of love. Coffee addict. Psychological science student. 

A woman of curious nature, my name is Shayna. I am wild & reserved. Humbled & proud. Quiet & clamorous. Strange & familiar. I live in the trees of New England typing away as lifestyle blogger. You can always find me with a coffee cup in one hand and a book in the other.

Blogging since 2005, I’ve had an innumerable amount of blogs on a vast number of platforms. Finally, I’ve found one to call home: The Lovely Cicada. This blog is a piece of myself I extend to you.