For centuries Latvians have been using natural ingredients to dye Easter eggs. I know it’s late to be posting this, but I only just found this photo and it’s too pretty not to share.
These eggs were dyed using onions, which go in the pot of water the eggs are boiled in. You need a lot of onion skins. Tiny leaves and flowers are dampened and applied to a dampened egg. Then the eggs are wrapped in gauze to hold the leaves in place, boiled till they’re hard and allowed to stay in the dye bath all night to get color depth. Less time in the dye bath means a lighter color.
To get a marbled effect, wet onion skins are crunched and applied directly to a dampened egg and wrapped in gauze. Adding a dash of white vinegar to the dye bath helps the dye adhere to the egg.
Red cabbage results in blue eggs. Beet juice for red eggs.
Latvians aren’t the only ones who dye eggs using natural ingredients. Instructions for achieving different colors, lavender, green, yellow are available online.