Naturally vibrant burgundy eggs elevate your Easter table
Easter is a time of vibrant colors, and one of its most beautiful symbols is the colorful Easter egg. In search of natural methods for dyeing eggs that are both safe and effective, I often turn to tried-and-true techniques from our grandmothers. Today, I will share the secret to achieving deep, noble burgundy Easter eggs, whose intense color will resemble rubies and create a unique contrast with the white tablecloth and the green cress on the holiday table.
For years, I've been striving to ensure that my Easter tradition is not only beautiful but also natural and healthy. One of my favorite customs is hand-dyeing Easter eggs. Instead of using store-bought dyes, I opt for natural methods known to my grandmother. One method, in particular, has become a favorite for me: I cook the eggs with beets and horseradish. The result? Beautiful burgundy Easter eggs that captivate everyone at the holiday table.
Dyeing eggs naturally offers many advantages. Not only do I avoid artificial additives, but I'm also assured that no harmful substances penetrate the shell. Most importantly, these burgundy gems look exceptional!
Natural burgundy Easter eggs – How to achieve this deep color?
You don't need fancy ingredients. Just a few items that are often already in your kitchen before Easter: beets, a bit of fresh horseradish, and vinegar. These ingredients will give the eggs an intense, burgundy hue that looks truly elegant. Plus, you can prepare the base for a homemade beet and horseradish sauce for meats.
White eggs are best for dyeing—the color on them is the purest and most vibrant. But if you only have brown eggs, don't worry. The effect will also be interesting, though darker and more subdued, with hints of brown or rust. This is the charm of natural methods—each Easter egg is unique.
Ingredients for natural dye for burgundy Easter eggs:
- 2–3 medium beets
- 1–2 tablespoons freshly grated horseradish (optional)
- 2 cups water
- 2 tablespoons 10% distilled vinegar
- 4–6 eggs (preferably white)
Burgundy Easter eggs recipe step by step
- Preparing the dye: Peel and grate the beets using a coarse grater. Put them into a pot and cover with two cups of water. Add the horseradish—it gives the dye not only intensity but also a delicate aroma. Cook everything on low heat for 20 minutes.
- Adding vinegar: After cooking the beets, remove the pot from the heat and add vinegar. This is a crucial step—thanks to the vinegar, the color penetrates the eggshell better and becomes more intense.
- Cooking the eggs: Place raw, well-washed eggs directly into the hot liquid and cook for 10 minutes. Afterward, leave them in the solution for at least an hour to set the color. Sometimes I leave them overnight—then the burgundy eggs have a truly deep, wine-like shade.
- Drying and finishing: Remove the eggs with a slotted spoon and place them on a paper towel. Once completely dry, gently rub them with a drop of vegetable oil—they will gain a beautiful sheen.
Burgundy Easter eggs pair perfectly with other natural colors on the holiday table: yellow from turmeric, blue from red cabbage, or brown from onion skins. And beside them—classic beets with horseradish, some of which I've already used as a dye. Zero waste, maximum flavor, and aesthetics.
