ST. LOUIS, MO – 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.
Directions:
- Hardboil the eggs. 30 minutes at 350 degrees. Let eggs cool or plunged to cool water.
- Add 1 tbl of vinegar for each 1 cup of water, and 1 tbl of preferred spice. Bring to a boil. Let cool.
- Transfer egg bath to bowl and place in hardboiled eggs.
- 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:www.oldtownspices.com