all natural [& creative] easter eggs!

i love easter!

with that being said i love easter eggs!

and with that being said i love finding new ways to dye, decorate & generally make fabuously gorgeous easter eggs!

here’s some really sweet ways to make your (& my) eggs perfectly perfect just in time for the easter egg hunt!

rubberband easter eggs!

The process is simple.
You need many different cups of dye (see bottom paragraph for all natural dyes)Hard boil your eggs.
Place egg in very lightest dye (let’s say pale pink) for just a touch of color.
Dry. Wrap several rubber bands around the egg, but leave plenty of pale pink spaces in between.
Dye in medium color dye (such as hot pink, or magenta).
Dry. Remove rubberbands. Dry again.
Wrap several rubber bands around egg, but not where the magenta is. Again, leave some pale pink stripes.
Place in darker dye, like red or purple.
Dry. Remove rubberbands, and you should have a beautiful tri-colored egg!

melted crayon easter eggs!

Instructions
  1. Hard-boil white eggs. Remove them from the hot water with tongs or a slotted spoon, dry them, and rest them in an empty egg carton or on plastic bottle caps (an adult’s job).
  2.  Color them with the crayons’ tips or remove the paper coverings and use the crayons’ sides. For a speckled effect, grate a crayon and sprinkle the bits over the eggs. The waxy eggs are very slippery, so take care when turning them to color the underside.
  3. When you’re done coloring, leave them to dry for about an hour.

all natural easter egg dye!

 Bluish-Gray
Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries.

 Blue
Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.

Jade Green
Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Green-Yellow
Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.

Orange
Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Red-Orange
Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.

Yellow
Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar.
Mustard-yellow: Stir 2 Tbsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar.
Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.
Pale yellow: Chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar.
Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. vinegar.

Brown-Gold
Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar.

Brown
Add 1 tablespoon vinegar to 1 cup strong coffee.

Pink
Faint pink: Chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. Add 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Mix 1 cup pickled beet juice and 1 tablespoon vinegar.
Dark pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.

Lavender
Mix 1 cup grape juice and 1 tablespoon vinegar.

thanks Better Homes & Gardens & Pinterest!

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