Instead of using toxic colored dyes, why not use fermented brine from your homemade batch of beets, or kimchi for a natural and delicious way to flavor and color Easter eggs? All you need to do is hard boil a few eggs, peel them, and place them in a lacto-fermented brine that has a deep color from the vegetables or spices. I used the brine from these three recipes:
Approximately one cup (240 ml) of brine is good for 2 eggs. Place the eggs in the individual brines and allow to marinade for 48 hours, in the fridge. When ready, cut them open in half and serve with a salad, and the fermented vegetables too, of course!
(See images below.)