Crock-Pot Natural Dyed Easter Eggs

Use natural ingredients such as onion skins, beets, turmeric, coffee and more in your slow cooker to make beautiful Crock-Pot Natural Dyed Easter Eggs! This is a fun Easter project to do with the kids and teach them how natural products can be used as a dye to color Easter eggs!

Slow Cooker Natural Dyed Easter Eggs

Are you looking for a fun way to dye Easter eggs with your kids using all-natural ingredients? Then check out this unique recipe.

First the raw eggs are cooked right in the slow cooker so you end up with “hard boiled eggs” just like you normally would.

Once the eggs are cooked you need to cool them quickly by submerging them into ice water.

Then, the fun begins as you make up natural colored egg dyes using things like berries, spices, beets or even coffee or tea!

Special Diets

*Nutritional information and Weight Watchers points are calculated for just the eggs because you are not actually going to eat the ingredients in the recipe that are used to dye the eggshells.

Gluten Free | Keto | Low Calorie | Low Carb | Low Fat | Low Sodium | Low Sugar | Paleo

This recipe for Crock-Pot Natural Dyed Easter Eggs is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes

Crock-Pot Natural Dyed Easter Eggs Recipe

Learn how to dye Easter eggs in your slow cooker using natural dyes with this fun recipe!

4 from 1 vote

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Prep Time 5 mins

Cook Time 2 hrs

Total Time 2 hrs 5 mins

Course Side Dishes

Cuisine American

Servings 12 Eggs

Calories 72 kcal

Ingredients

1x2x3x

• 6 – 12 Large Eggs (only large crocks will fit 12)
• Ground Turmeric
• Cinnamon Sticks
• Ground Coffee
• Green Tea
• 3 – 6 Medium Raw Beets
• 12 Ounces Frozen Blueberries (or blackberries)

Instructions

• You will place 6-12 eggs in a 5 quart or larger slow cooker making sure they are not touching (if your using the silicone cupcake liners this will make it easier).
• You need to pour enough water to fully cover them (if you are not using fresh eggs, an older egg has a tendency to float to the top) but not more water than that.
• Do not stack the eggs.
• Cover and turn on high for 2 to 2 1/2 hours.
• Use a timer and do not go over the 2 1/2 hour limit if you plan on eating the eggs.
• Scoop the eggs out carefully, place them in a bowl with ice water, and you may need to add more ice.
• The faster you cool them down the better they will look inside and if you are wanting to peel them and eat them, they will peel easier as well.
• Take out and dry once cooled.
• You are now done if you are only going to eat them.
• If you are going to decorate them, then the fun begins!
• I boiled a pan of water on the stove and would scoop out several big cup fulls to fill up about 2/3rds the red solo cups.
• Place the tea (2-4 tea bags per cup), ground coffee, or several scoops of turmeric with a cinnamon stick.
• Tea gives a faint green color, ground coffee is brown, turmeric will be orange.
• Use the rubber/plastic bands, decorate with tape (that you will pull off later), tie long strips of fabric around them and so on.
• You can even just hand the kids white crayons and let them put designs on the egg.
• Once ready, place the eggs into the steaming water and let them sit for several hours.
• When I did the beets, I boiled 6 raw beets, with stems cut, cut in half with a crock half full of water, lid placed (so put it on high) for about 4 hours.
• I then scooped the red beet juice/water into the red solo cups and added the egg.
• I added a few frozen blackberries to get the color a bit darker.
• I did the same with blueberries and Blackberries, boiling them in a half filled crock for 4 hours and then scooped the juice/water out and place in the red solo cup with the eggs, adding a couple of blackberries with to add a bit more red.
• When they are done, pull them out and let them dry.
• You can rub with some vegetable oil if you want them to shine.
• So as to not waste we fed the chickens the berries and beats and placed the coffee and tea onto the compost pile.

Notes

*Nutritional information and Weight Watchers points are calculated for just the eggs because you are not actually going to eat the ingredients in the recipe that are used to dye the eggshells.

Nutrition

Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg

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