If you want dye your Easter Eggs naturally, it is quite easy. Look no further than your pantry!
Yellow – Simmer 2 – 3 tablespoons of turmeric or cumin in a saucepan of water for 20 – 3o minutes.

Pale Orange – Simmer 2 – 3 tablespoons of paprike in a saucepan of water for 20 – 3o minutes.

Brownish Orange – Simmer several handfuls of yellow onion skins.

Blue – Summer 4 cups of chopped red cabbage in a saucepan of water for an hour.

Light Purple – Same directions as blue but use either frozen blueberries, grape juice concentrate, or hibiscus tea.

Green – Simmer 4 cups of spinach or parsley in water in a saucepan.

Pink – Summer beets in water in a saucepan, or use the juice from a can of beets or jar of pickled beets.

Red – Simmer red onion skins, pomegranate juice, crushed cranberries, or red wine.

As you can see, you pretty much simmer the spices in water until you have a strong color. Then you should add a couple of tablespoons of vinegar, and hardboiled eggs. It can take several hours of soaking to get the color you want (and they tend to pastel). If you want a deeper tint, you can simmer the eggs right in the dye. However, I don’t suggest eating those!