The spring tradition of exchanging brightly colored eggs among friends dates back centuries, long before the advent of Cadbury chocolates and, more important, processed food dye. This year, instead of squeezing drops out of plastic bottles, look to Mother Nature for colorful — and nontoxic — inspiration. Beets and cranberries create a subtle shade of pink; fresh spinach lends a delicate green; red cabbage brings a surprising blue hue; and powdered turmeric dyes eggs a glowing yellow.
To make, add 4 cups of chopped fruits or vegetables, or 1 tablespoon of spice, to 4 cups of water in a large pot. Stir in 2 tablespoons of white vinegar, cover, and bring to a boil. Reduce heat and simmer for 15 minutes; strain and cool. One at a time, submerge hard-boiled eggs into the dye, turning occasionally until you achieve the desired shade. Remove, dry, and let the hunt begin.
