celebrate w naturally dyed easter eggs + paska

 I love any holiday that features chocolate, colorful eggs, and bread you ice—hello Easter!

 spices, food, coffee used as natural color dyes for easter eggs

 

This year, we got out the veg and spices to dye our easter eggs au naturel. Here’s how:

 boil eggs, start with cool water to cover eggs, bring to boil, remove from heat, cover, let sit 5-9 min

 

    1. Boil your eggs ahead of time so they’re room temperature and ready to go. Despite my love of cooking, I never remember how to boil an egg. I look it up every time. Finally, I found THE guide by Sauders Eggs.
    2. Prepare your pots with 3 cups of water in each. 
    3. Bring water to a boil, then add the following ingredients (1 ingredient per pot) for the desired colors, and let simmer for 30 minutes:  

 

four pots on stove with chili powder, cumin powder, red cabbage, spinach  

  • ½ chopped small red cabbage—blue eggs
  • ~7 yellow onion skins—orange eggs
  • 2-3 cups of spinach—light yellow-brown-green eggs
  • 3 Tbsps chili powder—rust-color eggs
  • 3 Tbsps cumin or turmeric powder—pale yellow to orange (varies based on spice)
  • 1 large grated red beet—pink eggs
  • 2 cups purple grape juice (don’t need to boil water, do this straight)—dark navy blue-black speckled eggs
  • 2 cups brewed coffee—deep brown

 

straining red cabbage-dye water into a clean bowl

 

4. Strain the colored water into bowls to remove the food bits. Let cool and add 2 Tbsps white vinegar. I lay out a cotton canvas drop cloth to protect the table, and we have at it!

 

child's hand reaches over bowls of natural dyes, with white egg

 

Play with the length of time you leave the eggs in the dye—longer for richer, deeper colors. We even put some eggs in dye-filled mason jars in the fridge overnight, some we just left in the bowls. 

 

 

We eat the eggs all week long and hide some in baskets for the kids on the weekend.

 

It's so much fun dyeing eggs, but my favorite easter tradition is baking and eating paska—a Mennonite sweet bread that we ice and cover with a custard-like cheese spread and top with sprinkles. There’s nothing better. While I grew up following my Oma’s recipe inspired by the one in The Mennonite Treasury, I’ve found a fabulous simple paska recipe online

 

 

traditional Mennonite easter bread baked by Sandra Dawn, dripping in white icing with colorful sprinkles

 

However you mark the celebration of spring in your home, I hope it’s a warm and delicious one! I’d love to hear about it. 

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