HOW DID THE PIONEERS DYE THEIR EGGS?
They used brown onion skins and vegetables, such as celery leaves, spinach or carrot tops. First put a lot of onion skins in cold water in a pot, bring to a boil and reduce heat and simmer for five to ten minutes. Cool the water, then place in refrigerator until ready to use. In the meantime, wrap the raw eggs in the celery leaves, spinach or carrot tops and bind them tightly with string or thread so that the greens are pressed tight to the egg. Carefully put the eggs into the pot of onion skin water and bring the water back to a boil. Remove pot from heat, cover with a lid and let stand for fifteen minutes. Remove the eggs, greens and all, and put into cold water and until cool enough to pick up easily. When you remove the greens, you'll have wonderful designs imprinted on the eggs.