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Try these foods to dye your eggs:
Red - Pink -- lots of red onion skins, cranberry juice, or frozen raspberries.
Orange -- Yellow onion skins
Brown -- Red beet skins or grape juice (produces a beautiful sparkling tan), coffee.
Yellow -- Saffron, tumeric or cumin, orange or lemon peels, or celery seed.
Green -- spinach, or carrot tops and peels from Yellow Delicious apples for a yellow-green.
Blue -- Red cabbage leaves make
most incredible robin's-egg blue.
Deep Purple -- Red wine makes a beautiful burgundy color
Tips for successful results:
* Use filtered or distilled water. Chlorine and other chemicals will work against
dye, making it less intense. Buy distilled water or use your own filtered water. * For deeper colors, use more dyestuff or let
eggs soak longer. * For even coverage, cook eggs in a pot large enough to hold enough water and dyestuff to completely cover
eggs, even after some of
liquid has evaporated during
15 minute of boiling. * Again, for even coverage, if you continue to soak
eggs in
refrigerator after cooking, make sure
eggs are completely covered with
dye liquid. * Blot
eggs dry or allow them to air dry, as for some colors
dye will rub off while still wet. On
other hand, if you wish to make a white pattern on
egg, you can rub off some of
dye for some colors immediately after cooking. * Make sure eggs of different colors are completely dry before piling them up in a bowl together, as wet dye from one egg can transfer to another.
Read more about natural dyes for Easter eggs at http://www.debraslist.com/food/aboutcoloringeggs.html.

Hailed as "The Queen of Green" by the New York Times, Debra Lynn Dadd has been a consumer advocate for products and lifestyle choices that are better for health and the environment since 1982. Visit her website for 100s of links to 1000s of nontoxic, natural and earthwise products, and to sign up for her free email newsletters. http://www.dld123.com