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15 recipes for Easter dinner and spring

This recipe collection from Stir It Up! has it all, whether you're preparing Easter dinner for a dozen, planning a special meal for two, or just looking for some fresh recipe ideas this season.

Natural Easter egg dyes

Kitchen Report
Easter eggs colored with natural dyes resemble stones washed up on the shores of Lake Michigan or the rocky coast of Maine.

By Kendra Nordin, Kitchen Report

Blue: red cabbage leaves, berries

Red/pink: Red zinger tea, beets, paprika, red onion skins

Yellow/orange: Saffron, tumeric, yellow onion skins, carrots

Green: spinach

Brown: coffee

Natural egg dyes formulas/recipes seem to be widely different, but since this is a bit of a science experiment I think anything goes. Don’t be afraid to tinker.

For every cup of water, I added 2 tablespoons of ingredients and 2 tablespoons of vinegar (most recipes call for white vinegar, but all I had on hand was cider vinegar and it worked fine).

Hard boiled eggs

Submerge eggs in water, enough for 1 inch of water above the eggs

Bring to a boil

Remove from heat and cover for 18 minutes

Rinse under cold water

Cool completely

Natural Easter egg dye

1 cup water

2 tablespoons of chosen ingredients

2 tablespoons vinegar

Bring water and dye ingredients to a boil. If you are using leafy ingredients or berries, boil until a good strong color releases into the water. Strain liquid (if you leave some pulp in the liquid it will give texture to your finished glaze). Add 2 tablespoons vinegar. Submerge hard boiled eggs in heated dye mixture and simmer for 1/2 an hour. For a richer color, pour hot liquid into ceramic mugs. Submerge 1 egg per cup. Soak for 1 hour or until desired shade is reached. Dry dyed eggs in empty egg carton.

For a polished looked, wait until eggs have dried completely and rub with a little bit of cooking oil.

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Mark Sappenfield
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