Cover eggs with water and bring to a rolling boil. Cover with a lid and remove from heat. Let them set for 10 minutes. Drain the water. Pat each egg dry.

Add a dying agent (see amounts I used below), 1 quart water, and 2 tablespoons white vinegar to a pot.

Note: If you add more water to cover ingredients, add more vinegar. The rule is 2 tablespoons of vinegar per 1 quart of water. Adjust accordingly. Place a natural dying agent in the pot using the amount listed below.

Beet dye: 2 medium purple beets,  chopped

Kale dye: 4 cups kale, chopped

Blackberry Dye: 1 cup blackberries, mashed

Coffee Dye: 1 quart strong black coffee, instead of water

Matcha Tea Dye: 6 tablespoons matcha tea per 1 quart water

Turmeric Dye: 5 tablespoons turmeric per 1 quart water

Bring to a boil, then lower the heat to medium-low. Allow the ingredients to simmer for 30 minutes.

Strain dye into a bowl.

Using a metal spoon, lower cooled hard-boiled eggs into a bowl of cooled dye, and let them soak for as little as 5 seconds or as long as overnight, depending on the depth of color you desire.

Remove eggs with spoon and pat dry with a white paper towels.

Dry on a wire rack.

Optional: Shine using a small drop of olive oil on a towel or spray paint them with a coat of polyurethane.