We used both brown eggs and white eggs for each method to be able to provide a comparison.
Add one cup of boiling water to each of the ingredients below and steep for at least two hours. Strain the ingredients from the remaining liquid (optional). Add one tablespoon of vinegar (apple cider or white) to each cup of natural dye; this helps the dye stick to the egg shell.
Gently place hardboiled eggs in the dyes and transfer to the refrigerator. The longer they soak, the stronger the color. We left ours for about 16 hours. I found that we could soak two eggs in one cup of liquid, so scale recipes accordingly. The dyes can be used for more eggs once the first batch is finished.
1 cup shredded cooked beet (cooked is what we had on hand, but raw would more than likely work best).
1 tablespoon turmeric powder
1 tablespoon smoke paprika powder
Remaining fiber after juicing about 12 large leaves of kale.
Rub entire surface of eggs with vinegar. Use 3-4 frozen blueberries per egg, and apply color by rubbing the blueberries all over the surface of the egg. Let them sit for several hours or overnight before rinsing.