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If you don't want to purchase dyes for coloring your Easter eggs, here are some natural substitutes... Orange: Paprika; 4 Tbsp per quart of water Blue: red cabbage; 4 cups, sliced, per quart of water Red: Pomegranate juice in place of water Pink: Cranberry juice in place of water Green: Spinach; 4 cups per quart of water Ocher: Onion skins; 4 cups of the dry outer skins Mocha: One quart of strongly brewed coffee in place of water To use: Combine dye materials, 2 Tbsp vinegar and water, in a large pot. Simmer 20-30 minutes, then strain and cool. Dip hard-boiled eggs in cold dye until desired color is achieved, soaking anywhere from 5 minutes to several hours in the refrigerator. Turn eggs occasionally to ensure even dyeing. Dry on paper towels or in egg cartons.
There is a tradition in Northumberland, UK that eggs are dyed in onions skins, this dates back to possibly Roman times - there being Hadrians Wall and Roman sites in the county. To do this collect onion skins or even better shallot skins and wrap them around fresh eggs until you have several layers. Keep the layers in place by enclosing it in a piece of old stocking/tights tied off tightly. Boil the eggs for at least 40 minutes, leave to cool and remove wrapping. The egg will have a wonderful marbled shell. Rub with a little fat or oil to produce a shine. A wild flower,primroses/primula/violet is often put in the first layer. There are competitons for the prettiest egg in villages at Easter they are then taken home and eaten with freshly baked buns.
Try turmeric for yellow. That's what makes your mustard so yellow.