Skip the artificial dyes this Easter and try these easy natural egg dyes instead ⬇️

1. In separate, medium-sized pots, combine each of the following vegetables with 2 ½ cups of water and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes.

🟡 Yellow dye: ⅓ cup roughly chopped turmeric root 

🟢 Green dye: ½ head red cabbage, chopped, plus ¼ cup roughly chopped turmeric root 

🔴 Red dye: 3 medium beets, roughly chopped

🔵 Blue dye: ½ head red cabbage, chopped

2. Remove the pot from the heat and let cool to room temperature, about 1 hour. Strain the dye into 4 separate 1-quart jars. Add 2 Tbsp white vinegar to each jar.

3. Add 3 white-shelled, hard-boiled, and cooled eggs to each jar. Cover and refrigerate for a minimum of 8 hours and up to overnight.

4. Remove the eggs from the dye, pat them dry with paper towels, and enjoy! The dyes can be stored in the refrigerator and reused for up to 1 week.