How to Dye Easter Eggs with Food Coloring: a Step-by-Step Guide

With Easter just a hop, skip and a jump away, it’s time to plan your Easter feast (check out our best Easter recipes), dig out the plastic grass and set up your Easter egg hunt.

I like to save one of my favorite traditions, dyeing Easter eggs, for the last minute. It feels extra festive to create a basketful of pastel and candy-colored eggs on the day before the holiday.

Yes, many grocery stores stock egg-dyeing kits. But it’s just as easy to do at home with ingredients and tools you already have. Best of all, dyeing Easter eggs is a quick, fun activity that’s simple enough for kids of all ages. Let’s get started!

How to Dye Easter Eggs with Food Coloring

You really don’t need much to start dyeing Easter eggs at home. Start with eggs and boiling or very hot water—heat up half a cup for every color you’ll use. Then gather your tools.

Supplies for Dyeing Eggs

• Food coloring: Liquid food color works best for dyeing eggs. Snag any brand and colors you love most.
• White vinegar: The second ingredient for homemade egg dye is plain white vinegar. You don’t want to use any other fancy vinegar options.
• Clear glasses: You can use any heat-safe cup, bowl or mug to dye Easter eggs, but clear glasses help you get a better idea of what color your dye is before giving your eggs the plunge.

Directions

Step 1: Make hard-boiled eggs

Before you break out the dye, you need to make hard-boiled eggs. To do this, place the eggs (as many as you like) in a saucepan and cover them with water. Make sure there’s about an inch of water covering the tops of the eggs. Then bring the water to a boil, take the pan off the heat, cover it, and let it sit for 12 to 15 minutes. Drain the pan and cool the eggs by running them under cold water.

And yes, you do want to hard boil the eggs before dyeing them. Boiling the eggs in water after dyeing them will cause the color to run off, and then you’ll be back to plain ol’ eggs again! Plus, when the eggs are hard-boiled, they are less likely to crack and cause a mess in your dye.

Step 2: Prepare the dye

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Making homemade egg dye with food coloring is super easy. Start by prepping a few heatproof mugs or bowls. You’ll want one for each color you plan to mix.

In each cup, pour in a half cup of boiling water, a teaspoon of vinegar and the food coloring of your choice. You’ll need between 10 and 20 drops of food coloring, depending on the shade and intensity of the color you’d like. Pale coloring will have a delicate finish, while darker colors will look bright and candy-like.

Experiment with mixing different colors together, too. You can create nearly any color using yellow, red and blue food coloring:

• Red + Yellow = Orange
• Red + Blue = Purple
• Yellow + Blue = Green

Step 3: Dye the Easter eggs

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When the eggs are completely cool and your colors are mixed, the fun begins! Protect your work area with a tablecloth or newspapers, and set out the cups of dye. Also, grab paper towels to catch spills, and an empty egg carton for the finished product.

Using a wire egg holder, a whisk or just a spoon, submerge the eggs in the food coloring and allow to sit for 5 to 10 minutes to fully absorb the color. The longer they bathe, the more vibrant the finished color; you can tug them out of the bath periodically to check.

Editor’s Tip: If you don’t have an egg holder, use a whisk! Simply ease apart the wires of a whisk and slip the egg inside, then use the handle to dip the egg. This is especially handy when dyeing Easter eggs with little kids—less splashing and no roll-away eggs. Whatever you do, don’t use wooden utensils, as the wood will take on the color.

Step 4: Dry and store

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Remove the eggs from the dye and allow them to dry on paper towels, or right in the cardboard carton. Once the tops of the eggs are dry, flip them so the bottom can dry. Store in the fridge until you need them.

Editor’s Tip: Planning an Easter egg hunt? We suggest using plastic eggs or creating a very thorough map of your hiding places. You don’t want to come across a hidden egg weeks later—trust us.

Your Easter Egg Dyeing Questions, Answered

Decorating eggs can be easy, but trying a new method can also leave you with a lot of questions. We’ve got the answers!

Can you dye raw eggs?

Technically, you can dye raw eggs, but it’s risky. A raw egg is more likely to crack—and once cracked, it’ll ruin your whole batch of dye. It’s best to stick to hard-boiled eggs!

What do you do if an egg cracks?

If an egg cracks during the dyeing or drying process, it’s no big deal! The ingredients in this dye are safe to eat and won’t affect the flavor of your hard-boiled eggs.

Can you dye brown eggs?

Yes, you can dye brown eggs. The end result will be a bit more muted, but brown eggs will still take on color.

Are there other ways to decorate eggs?

You bet! Decorating Easter eggs isn’t just limited to food dye. There are all types of Easter egg decorating ideas, including using natural dyes, temporary tattoos, wax crayons and other craft supplies.

Research contributed by Lisa Kaminski, Taste of Home Editor

Here’s What to Do With All Your Hard-Boiled Eggs After Easter

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe uses up leftover hard-boiled eggs and includes tasty variations that feature bacon, chipotle peppers and crab. And to make it easy to make these, use an egg peeler!—Jesse & Anne Foust, Bluefield, West Virginia

Go to Recipe

Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, Washington

Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. Don’t forget the hard-boiled eggs for extra protein. —Elizabeth Warren, Oklahoma City, Oklahoma

I had a surplus of avocados after purchasing too many for an event. A few days later, I was making egg salad sandwiches for lunch and had the fantastic idea to use avocado to bind it together instead of traditional mayo. Not only was this version unbelievably delicious but the healthy fats in the avocado make this a much better option than the traditional mayo-laden version. —Shannon Dobos, Calgary, Alberta

Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. —Cindy Moore, Mooresville, North Carolina

This recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it its signature taste. I like to use a thick, crusty oat bread for this sandwich. —Julie Peterson, Crofton, Maryland

This favorite ramen noodle recipe, prepared and served in a canning jar, is a healthier alternative to most commercial varieties. Feel free to customize the veggies. —Michelle, Clair, Seattle, Washington

Turn your old-standby egg salad into your new lunch favorite. Honey Dijon mustard and pesto add a sensational, savory spin, and the celery and onion lend nice crunch. —Carrie Kenny, Batavia, Ohio

Like the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. —Valerie Belley, St. Louis, Missouri

These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they’re a really popular winter party food. —Cara McDonald, Winter Park, Colorado

When we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece. Sometimes I substitute tortillas for the bread and make wraps instead. —Kimberly Grusendorf, Medina, Ohio

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky

A crispy coating made with cornflakes and pork sausage gives a different treatment to these hard-boiled eggs. They’re fabulous hot out of the oven. Or enjoy them cold for a snack before a soccer or baseball game. —Dorothy Smith, El Dorado, Arkansas

When unexpected company calls during the holidays, this shrimp salad is the perfect fit. It’s quick to put together, too, leaving you more time to spend with your guests. — Karen Moore, Jacksonville, Florida

For my mother’s 92nd birthday, we had pimiento cheese deviled eggs as part of the spread. They’re timeless and always in good taste. —Linda Foreman, Locust Grove, Oklahoma

Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan

Home cook Stacy Huggins from Valley Center, California, sent us a great recipe for a ham and Swiss salad, and we turned it into this lunchbox-friendly version. —Taste of Home Test Kitchen

A curry kick gives this egg salad big appeal. We love it when the weather gets warm. —Joyce McDowell, West Union, Ohio

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois

In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I’ve since tweaked our recipe, this gluten-free potato salad still takes me home again. —Ellie Martin Cliffe, Milwaukee, Wisconsin

Dining by the campfire? This easy packet of potatoes, bacon and cheese makes a terrific hash. We like to serve it with eggs and fresh pico de gallo. —Gina Nistico, Milwaukee, Wisconsin

This veggie salad is like a mix of Cobb salad and my favorite summer rolls. If you have leftover chicken, toss it in. —Elisabeth Larsen, Pleasant Grove, Utah

I came across this unique grilled combo when I was digging in my mom’s recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they’re a snap to assemble. —Ann Fuemmeler, Glasgow, Missouri

My spinach salad with a comforting bacon dressing is a recipe I turn to again and again in winter. It’s quick, elegant and so delicious. I can always count on compliments. —Sandy Davis, Prescott, Arizona

Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan

This flavorful red potato salad recipe with egg is the perfect side for summer cookouts. The red potatoes really dress it up. —Margaret Blomquist, Newfield, New York

For much of the year, I can use my garden’s produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio

This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It is easy to make, can be assembled ahead of time and looks marvelous. —Noreen Meyer, Madison, Wisconsin

Easter isn’t complete without deviled eggs. I like to experiment with my recipes, and was pleasantly surprised with how the fresh dill really perked up the flavor of these irresistible appetizers. —Kami Horch, Frankfort, Maine

I turned barbecue chicken into a major salad with romaine, carrots, sweet peppers and avocados. That’s how I got my family to eat more veggies. —Camille Beckstrand, Layton, Utah

Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom’s and his mom’s recipes, and this potato and egg salad the delicious result. —Angela Leinenbach, Mechanicsville, Virginia

For a casual springtime meal with a twist, boil up some eggs and dinner will be done presto. —Tenley Haraldson, Fort Atkinson, Wisconsin

With all its fresh ingredients, this pretty spinach salad was my grandma’s favorite. Even my little ones like it (but don’t tell them spinach is good for them)! —Shelley Riebel, Armada, Michigan

This hearty pasta salad is sure to please appetites of all ages—and it serves a lot of folks! —LaVerna Mjones, Moorhead, Minnesota

I love the versatility of this creamy egg salad. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana

Making this salad is a lot like putting in a garden. I “plant” everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania