You’re going to the store anyway. Just throw a beet, orange, some blueberries and spinach in your basket while you’re there. While you’re cooking then the kids can dye their Easter eggs and you don’t have to worry about whether or not they’re eating it because it’s, well, edible! And if the idea of simmering each ingredient separately is too much, just bring the water to a boil, pour it over your fruit or veggie in a heat-proof bowl and cover for 15 minutes. It’s the same way you’d cook a hard-boiled egg without having to watch over it, and you can have a few going at one time this way.
Via Kiwi Magazine:
1. Choose your dyes: Use beets or cranberries for red, turmeric for orange, cumin or orange rinds for yellow, spinach for green, blueberries for blue and coffee grounds for brown.
2. In a saucepan, simmer water and your dying agent for about 15 minutes. (You’ll need about a ½ cup of berries or vegetables and 2 teaspoons of herbs or grounds per cup of water.)
3. Strain the dye into a bowl, then add 2 to 4 teaspoons of white distilled vinegar.
4. Submerge hardboiled eggs into the dye, allowing to sit until your desired color is achieved (about 15 minutes).