As a kid I gleefully consumed all of the brightly colored hard boiled eggs at Easter time. (see previous post on how much I LOVE eggs)
It never once occurred to my tiny little brain – or my mom’s for that matter – that maybe those artificial dyes were bad for me.
Now, though a few may argue the point, I think I ended up okay despite these horrible synthetic colors leaching into the very eggs I loved and consumed with abandon.
The effects of artificial dyes have been the scrutiny of many a study, showing a possible link between them and ADD, ADHD, and allergies.
So, fast forward to the farm-to-table, 100% organic, granola-chewing present and guess what? You don’t need to use artificial dyes. Nature has a plethora of its own.
Here are some suggestions for natural Easter egg dyes:
- Beets (red)
- Pomegranate juice (red)
- Skins of red onions (red)
- Tumeric (yellow)
- Purple cabbage (blue: go figure)
- Grape juice (blue)
- Tea (sepia toned – your kids may not like them but they’re beautiful)
- Coffee (brown – see previous explanation)
- Chili powder (orange)
- Paprika (orange)
I think you get the idea by now. Basically simmer your selected choice with a tablespoon or two of vinegar and a pinch of salt until the mixture is a deep, dark color. Toss (you know I don’t really mean toss, right?) in some hard-cooked eggs and let them soak until the desired color is reached.
There is probably a dozen or more things in your refrigerator, spice cupboard or pantry that could turn Easter eggs a lovely NATURAL shade of something.
And look at the generation of children you’ll be saving. I’ve done all I can do here. The rest is up to you. Let me know how they turn out.