eggs, suitable for coloring
1 tbsp. white vinegar
water (enough to cover + 1-inch)
one coloring ingredient (see below)
vegetable oil (optional)

NATURAL COLORS:

LIGHT BLUE: petals from 6 purple petunia flowers
BLUE-GRAY: 2 cups frozen blueberries and juice
LIGHT GREEN: 1 bunch carrot tops
OLIVE GREEN: petals from 6 gold marigold flowers
PINK: 1 bunch sliced beets
LAVENDER: 2 cups frozen blackberries and juice
RUST: onion skins from 6 red or yellow onions
TURQUOISE: 2 cups shredded red cabbage
BRIGHT YELLOW: 1 tbsp. powdered turmeric spice

Place uncooked eggs in a glass or stainless steel 2-quart saucepan. Add enough water to come to at least 1-inch above eggs. Add 1 tablespoon vinegar and desired natural coloring material. Cover saucepan and bring to a boil; reduce heat and let simmer 20 minutes. Rinse with cold water and let air dry.

Polish colored eggs with vegetable oil, if desired, for a vibrant sheen and enjoy!

Submitted by: Deborah Massey