Tradition holds it that Mary Magdalene continued to carry out her mission as witness to the resurrection of Jesus and “apostle to the apostles” by boldly presenting herself to the Emperor Tiberius Caesar in Rome to proclaim the resurrection of Jesus. She taught him about resurrection by using an egg to illustrate her message. Holding the egg out to him, she exclaimed for the first time what is now the universal Easter proclamation among Christians, “Christ is risen!” I usually start the egg dyeing process on the evening of Good Friday, let them rest in their dye bath over night, and have the Big Reveal on Holy Saturday. Above are the treasures from this year!
For blue eggs: Take 1 large red cabbage (about 1 pound) and tear up the leaves. Combine in a saucepan with 1 quart water, 1 tablespoon vinegar, and 1 tablespoon salt. Place in uncooked eggs. Bring to a solid boil, then cover and turn off heat. Let the whole thing cool (outside if possible), then put in the refrigerator over night. In the morning on Holy Saturday, gently remove eggs from the bath and let them dry. Once completely dry, you can lightly rub them with olive oil to return the sheen.
You can use a similar process with red onion skins (deep brown), yellow onion skins (golden brown), beets (red), and tumeric (golden yellow).