Natural elegance: Crafting burgundy Easter eggs with beets
Easter is a time of colours, and one of its most beautiful symbols is the colourful Easter eggs. In search of natural methods for dyeing eggs that are both safe and effective, I often turn to tried and tested methods from our grandmothers. Today, I will share the secret to achieving deep, noble burgundy Easter eggs, whose intense colour will resemble rubies and create a unique contrast with the white tablecloth and the green cress on the holiday table.
For years, I have been striving to ensure that my Easter tradition is not only beautiful but also natural and healthy. One of my favourite customs is hand-dyeing Easter eggs. Instead of using ready-made dyes, I choose natural methods that my grandmother already knew. One method has particularly become a hit for me — I cook the eggs with beets and horseradish, and the result? Beautiful burgundy Easter eggs that grab the attention of everyone at the holiday table.
Dyeing eggs naturally has many advantages — not only do I avoid artificial additives, but I am also sure that the shell does not allow any harmful substances to penetrate into the interior. And most importantly, these burgundy gems truly look exceptional!
Natural burgundy Easter eggs – How to achieve this deep colour?
You don't need fancy ingredients. Just a few products that are often already in the kitchen before Easter – beets, a bit of fresh horseradish, and vinegar. Thanks to them, the eggs acquire an intense, burgundy hue that looks truly elegant. And in the process, you can prepare the base for a homemade beet and horseradish sauce for meats.
White eggs are best suited for dyeing — the colour 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, sometimes with a hint of brown or rust. This is the added 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)
- 500 mL of water,
- 2 tablespoons of 10 percent distilled vinegar,
- 4–6 eggs (preferably white).
Burgundy Easter eggs step by step – recipe:
- Preparing the dye: I peel and grate the beets using a coarse grater. I place everything into a pot and cover it with 500 mL of water. I add horseradish — it gives the dye not only intensity but also a delicate aroma. I cook everything on low heat for 20 minutes.
- Adding vinegar: After cooking the beets, I remove the pot from the heat and add vinegar. This is a crucial moment — thanks to the vinegar, the colour better penetrates the eggshell and becomes more intense.
- Cooking the eggs: I place raw, well-washed eggs directly into the hot liquid and cook for 10 minutes. After this time, I leave them in the solution for at least an hour to set the colour. Sometimes I leave them overnight — then the burgundy Easter eggs have a truly deep, wine-like shade.
- Drying and finishing: I remove the eggs with a slotted spoon and place them on a paper towel. Once completely dry, you can gently rub them with a drop of vegetable oil — they gain a beautiful sheen.
Burgundy Easter eggs pair perfectly with other natural colours 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 have already used as a dye. Zero waste, maximum flavour and aesthetics.
