Celebrate the start of spring with festively colored eggs dyed naturally using everyday ingredients!  We up-cycled cups from our crème fraîche, mascarpone, quark, and fromage blanc to dye our eggs. For more repurposing inspiration using Vermont Creamery containers, check out some of our favorite uses here.  

For each color, follow these general directions:

  • To make:  Place all ingredients into a pot and boil for 20-25 minutes.  Strain solids out and preserve liquid.  Place hard boiled eggs into colored liquid for 1 minute and up to 2 and a half hours, depending on color preference.  The longer you leave the egg in the dye, the darker the color will become. 

Pink Eggs

  • Ingredients:  4 cups roughly chopped red beets, 2 tbsp white vinegar, 1 tsp salt, 1 quart water

Blue Eggs

  • Ingredients:  half of a purple cabbage roughly chopped, 2 tbsp white vinegar, 1 tsp salt, 1 quart water

Purple Eggs

  • Ingredients:  4 cups of purple cabbage roughly chopped, 1 beet roughly chopped, 2 tbsp white vinegar, 1 tsp salt, 1 quart water (or combine a small portion of your beet liquid & cabbage liquid if also making blue and pink eggs.  We found the ratio of pink to blue about 1:3. 

Green Eggs

  • Ingredients:  6-8 cups of fresh torn spinach, 2 tbsp white vinegar, 1 tsp salt, 1 quart water (as another green egg option, add a brown egg into the purple cabbage dye)

Yellow Eggs

  • Ingredients: 2 tbsp tumeric powder, 2 tbsp white vinegar, 1 tsp salt, 1 quart water


Happy Crafting!