Gather your kitchen staples and prepare to embark on an adventure of color and creativity as we teach you how to naturally dye easter eggs.

Bluish GRAY

Mix 1 cup frozen mashed blueberries with 1 cup water, bring to room temperature, and let sit until the water is colored. Strain the blueberries before adding hard-boiled eggs.

Blue

Yes, red cabbage-dyed Easter eggs turn out blue! Cut a head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 tablespoons of vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.

Jade Green

Peel the skin from 6 red onions and simmer in 2 cups of water for 15 minutes; strain. Add 3 teaspoons of white vinegar.

Faint Yellow Green

Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups of water for 20 minutes; strain. Add 2 teaspoons of white vinegar. Simmer 4 ounces chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 teaspoons of white vinegar.

Orange

The longer you soak these onion-dyed eggs, the darker the color will be. Take the skin of 6 yellow onions and simmer in 2 cups of water for 15 minutes; strain. Add 3 teaspoons of white vinegar.

Faint Red-Orange

Stir 2 tablespoons of paprika into 1 cup of boiling water; add 2 tsp. of white vinegar.

Yellow

Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups of water for 15 minutes; strain. Add 2 teaspoons of white vinegar. Mustard-yellow: Stir 2 tablespoons of turmeric into 1 cup of boiling water; add 2 teaspoons of white vinegar. Various shades: Steep 4 bags of chamomile or green tea in 1 cup of boiling water for 5 minutes. Pale yellow: Chop 4 ounces of goldenrod and simmer in 2 cups of water for 20 minutes; strain. Add 2 teaspoons of white vinegar. Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups of water for 20 minutes; strain. Add 2 teaspoons of vinegar.

Golden Brown

Simmer 2 tablespoons of dill seed in 1 cup of water for 15 minutes; strain. Add 2 teaspoons of white vinegar.

Brown

Add 1 tablespoon of vinegar to 1 cup of strong coffee.

Pink

Faint pink: Chop 4 ounces of amaranth flowers and simmer in 2 cups of water; strain. Add 2 tsp. of white vinegar. Simmer the skins from 6 avocados in 1-1/2 cups of water for 20 minutes; strain. Add 2 teaspoons of white vinegar. Medium pink: Mix 1 cup of pickled beet juice and 1 tablespoon of vinegar. Dark pink: These beet-dyed eggs will darken the longer they sit in the liquid. Cut 1 medium beet into chunks and add to 4 cups of boiling water. Stir in 2 tablespoons of vinegar and let cool to room temperature; remove beets.

Lavender

Mix 1 cup of grape juice and 1 tablespoon of vinegar.

Teal

Soak eggs in blue made from red cabbage and then soak eggs in yellow made with turmeric.