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How to Make Naturally Coloured Easter Eggs Across Eastern and Northern Europe, from Slavic countries to Scandinavia to the Mediterranean, the tradition of dyeing eggs with onion skins and garden botanicals has been practised for centuries, passed down as a quiet Easter ritual

- Fabric: Cotton 95.0%, Spandex 5.0%

Toss and serve

- Asymmetric one-shoulder neckline

Ingredients CANOLA OIL, NON FAT BUTTERMILK (WHEY, WATER, SKIM MILK POWDER, CORN STARCH, TAPIOCA STARCH, CARRAGEENAN, LOCUST BEAN GUM, CULTURE), BLUE CHEESE (MILK, SALT, CULTURE, ENZYMES), WATER, EGG YOLK, SALT, DISTILLED VINEGAR, SUGAR, MALTODEXTRIN, CULTURED DEXTROSE, DRIED GARLIC, STABILIZER BLEND (XANTHAN GUM, CARRAGEENAN), MUSTARD FLOUR, SPICE

Dress Code: Professional yet approachable