chillyfillmores
Emma Keys
Onion skins (from 10–12 yellow or red onions) 6–12 white eggs 4 cups water 2 tablespoons white vinegar Nylon stockings or cheesecloth (optional) Herbs or small leaves (optional) Vegetable oil (optional, for shine)
Ingredients
01
Collect dry outer skins from 10–12 onions. Rinse them briefly to remove dust, then place them in a large saucepan.
02
Add about 4 cups of water to the saucepan with the onion skins. Bring to a boil, then simmer for 30 minutes to create a deep-colored dye.
03
Remove the saucepan from heat. Strain the onion skins out using a sieve or cheesecloth, leaving only the colored liquid behind.
04
While the dye cools, wash your eggs gently with vinegar water to remove any oils that could prevent even dyeing.
05
Place eggs in the strained dye. Simmer for 10–15 minutes or soak overnight in the fridge for deeper, more intense color.
06
Remove the eggs and let them dry completely. For added shine, gently rub a little vegetable oil on the shells once dry.
07
Keep dyed eggs in the refrigerator if you plan to eat them. Display them at room temperature for decor, but consume within a week.
08
Enjoy your naturally dyed eggs! This tradition is eco-friendly, creative, and connects you to centuries of springtime celebration.