How to make Easter eggs with natural spices

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

ST. LOUIS, MO (KTVI) - Carol Hurst from The Olde Town Spice Shoppe shows how you can make fragrant, beautiful, natural Easter eggs with spices. Turmeric, curry, chili powder and more can be used to color eggs and add a wonderful aroma to a basket.


  1.  Hardboil the eggs. 30 minutes at 350 degrees. Let eggs cool or plunged to cool water.
  2. Add 1 tbl of vinegar for each 1 cup of water, and 1 tbl of preferred spice. Bring to a boil. Let cool.
  3. Transfer egg bath to bowl and place in hardboiled eggs.
  4. Place in refrigerator for 1-24 hours. Dry and enjoy.

Spice/Veggie options:

  • Turmeric-golden yellow
  • Curry- light yellow
  • Chili powder- soft tan
  • Hibiscus tea- purple
  • Red onion skins- pink

Need some more colors? Don't forget to visit The Olde Town Spice Shoppe:

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.