Botanical Grape Juice Dyed Easter Eggs

After making the onion skin dyed eggs that I blogged about earlier this week, I decided to try my hand at a simplified version of those eggs using the same basic technique. Using hard boiled eggs instead of hollowed out eggs and dying the eggs in grape juice in the fridge instead of in an onion skin dye on the stove, made the grape juice dyed eggs much simpler to make than the onion skin dyed eggs.  Plus, the grape juice dyed eggs made a lovely breakfast the next day.

1. I placed the eggs in a medium sized pot and covered them with cool tap water.  I placed pot on the stove and brought it to a boil over medium high heat.  When the water began to boil vigorously, I covered the pot and turned off the heat.  I let the eggs stand for 20 minutes and then drained the pot and ran cold water over the eggs.  I placed the eggs in the fridge until they were cold.

2.  In a large glass I combined 1 cup grape juice with 2 tablespoons vinegar.

3.  I placed a sprig of herbs on each egg.  I slipped a sleeve cut from an old nylon over each egg and herb and pulled the excess nylon into a bunch on the side of the egg opposite the herb.  I secured the nylon with a rubber band.

4.  I placed the egg in the grape juice/vinegar mixture and put the entire mixture in the fridge until the egg reached a color I liked.  I repeated with the remaining eggs.

5.  For the light blue eggs, I let the eggs dry without rinsing.  For the white eggs with blue outlines, I carefully washed the eggs with cool water after dying them, being careful not to wash off the images.

For the eggs I used:

  • Eggs
  • Pan
  • Water
  • Stove
  • 1 cup 100% purple grape juice
  • Large glass
  • 2 Tablespoons white vinegar
  • Sprigs of herbs (I used mint, parsley, and rosemary)
  • Clean nylon
  • Scissors
  • Rubber bands
  • Spoon or egg dipper
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