Yes, you can dye brown eggs! Be patient and the reward will be deep, richly-hued eggs from free-roaming, healthy Vermont chickens.
Red/purple: 2 C chopped red beets, 2 C water, 1T vinegar.
Teal/blue: use 2 cups chopped cabbage instead
Blue: use 2 cups frozen blueberries. This one was the least successful, but mixed with the turmeric made a nice green.
Yellow: use 2T ground turmeric.
Purple/red: use 2 cups red onions skins.
Burgundy/orange: use 2 cups yellow onion skins.
Bring ingredients to a boil, cover, then simmer for 30 minutes. Allow to cool, strain through cheese cloth or a coffee filter, and separate into jars or cups.
The longer the eggs steep, the more vivid the color will be. If you are going to steep the eggs for more than 2 hours, do so in the refrigerator.
For green, mix the yellow and blue dyes.
Dyes will keep in the refrigerator for a week.