If I said EASTER followed by a blank and you had to fill it in, I bet you would say EGGS! It’s the quintessential symbol associated with the holiday since ancient times, when eggs were a symbol of re-birth. During the Spring Equinox (Wednesday, March 20 in 2013) they were even colored just like we still do today – except they used natural dyes from plant leaves and flowers.
Intrigued by that idea, I decided to go natural this year to keep my eggs healthier and chemical free, plus make a more interesting Easter brunch item besides. I discovered that there were a ton of things at my fingertips to use to accomplish this. Some could be cooked right along with the eggs and other added after the eggs were cooked. Here are some examples of how to make some fun colors:
Yellow and earth tones: Onion skins: Cover with water and simmer for 30 minutes. Cook, then refrigerate with the skins left in the water to darken to the color you want. Drain and let the cooked, peeled eggs sit in the colored water for at least 3 hours or overnight. You can also use red onion skins with the same method and the color will be a reddish brown.