Naturally Coloured Hard-Cooked Eggs

Feel good about everything your family eats by using whole foods to tint this year’s Easter eggs!

Prep Time:
10 min
Cook Time:
15 min


Nutrition Facts
  • 2 cups (500 mL) frozen blueberries
  • 2 cups (500 mL) frozen raspberries
  • 2 tbsp (30 mL) ground turmeric
  • 1/4 cup (60 mL) white vinegar
  • 2 cups (500 mL) very strong black coffee or tea
  • 24 eggs


  1. Place blueberries, raspberries and turmeric in separate medium saucepans. Add 2 cups (500 mL) water and 1 tbsp (15 mL) vinegar to each saucepan. Pour coffee and remaining vinegar into another saucepan. Add 6 eggs to each saucepan.
  2. Set over high heat and bring to boil. Reduce heat to low and simmer for 15 minutes. Remove eggs from each saucepan. Strain and discard solids but reserve coloured liquids. Cool slightly. Place eggs back into liquids for 30 minutes or until desired level of colour intensity is achieved.


Don’t worry if you don’t own several medium saucepans. Just pick and choose which colours your family will like best or prepare all the colours in batches while working on other holiday treats in the kitchen.