Ingredients
Scale
- 12 hard boiled eggs
- 2 cups north bay produce blueberries
- 2 cups water
- 1 tsp distilled white vinegar
Instructions
- In a medium saucepan, bring 2 cups of water to a rolling boil.
- Add 2 cups of blueberries, cover the pan, reduce the heat, and let simmer for about 10–12 minutes to release the pigment.
- Remove from heat and strain the mixture, discarding the blueberries. Pour the liquid into a heat-safe glass jar and stir in 1 teaspoon of distilled white vinegar. Allow to cool to room temperature.
- Hard-boil the dozen eggs and let them cool completely before dyeing.
- Gently lower the cooled eggs into the blueberry dye. Soak for at least 3–5 minutes, turning occasionally for even coloring.
- Lift the eggs out carefully and place them on a wire rack or egg carton to drip dry naturally without patting them. Simple and effective!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure eggs are completely cooled for best dye absorption.
Experiment with different soaking times for varied colors.
Store dyed eggs in the refrigerator if not consumed immediately.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Easter
- Method: Dyeing
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg