A great guide to home-made all-natural dyes for Easter! – 
Most natural dyes will take longer to work than synthetic dyes—sometimes overnight—so be sure to allow sufficient time to prepare the dye and dye the eggs. Many common foods and spices make great dyes. Here are a few to start with, along with the resulting color:

Yellow onion skins = Yellow to dark orange

Turmeric or cumin = Bright yellow

Red beets = Pink to red

Red onion skins = Pale purple to red

Red cabbage = Blue (strange, but true)

Spinach = Green

Purple grape juice (use as is) = Lavender

Coffee (use as is) = Tan to brown

Chili powder = Orange

Yellow or green apple peels = Yellow-green

Raspberries or blackberries = Pink to purple

To make the dye, take 4 cups of chopped or mashed fruits and veggies, or 4 Tablespoons of spice, and boil them in 4 cups of water (use less if you’re working with watery produce, such as spinach) and 2 Tablespoons of white vinegar. Let that simmer for 30 minutes. Then, strain out the bits of fruits or vegetables, and the remaining liquid is your dye.

Have fun trying other items you may have around: If it’s brightly colored and stains your cutting board or fingers, chances are good it will stain eggshells nicely too.

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