The Recipe Critic · by Alyssa Rivers
Natural Easter Egg Dye
NUTRITION · PER SERVING140M COOK
CAL 3%·PRO 6%
CARBS 10G67% OF CAL
3G FIBER0G ADDED4G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 1G21% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A craft project using natural vegetable and spice dyes to color Easter eggs. Creates muted, beautiful hues from onion skins, turmeric, cabbage, and beets—a fun family activity rather than a food dish.
componentamericandairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 12- Hard Boiled Eggs
- 2 Cups Water (per dye color)
- 2 Tablespoons White Vinegar (per dye color)
- Skin from 4 Yellow Onions
- 2 Tablespoons Turmeric
- ½ Head Red Cabbage
- 1 Beet (chopped or shredded)
- 2 Tablespoons Chili Powder
- 1 Bunch Fresh Parsley
At a glance
PER SERVING · TIME 140M
CAL 3%·PRO 6%
CARBS 10G67% OF CAL
3G FIBER0G ADDED4G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 1G21% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h
- Sodium
- 72mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 371mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 120M
- SODIUM
- 72MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.