Greek Easter eggs

Follow the instructions in the red food dye package. Find the general procedure below in case the package does not have any indications.


1 pk food dye (red)
1⁄2 c vinegar
12 egg (at room temperature)
  olive oil (for glazing)


  1. Wash eggs carefully to remove any dirt.
  2. Dilute the dye powder in vinegar.
  3. Place the eggs inn a large pot, preferably in a single layer, combine dye mixture and water to cover eggs.
  4. Bring to a boil. Reduce heat and simmer for about 15-20 minutes.
  5. Check for color and remove eggs that are have reached the desired color and cool slightly on a rack.
  6. Rub each egg with an oiled cloth to glaze the surface and polish with kitchen paper.
  7. Keep dyed eggs in the fridge until ready to use.
Total time
1 hour
Cooking time
Preparation time
12 Eggs


Use glass bowls or jars, and stainless steel pots or spoons. Any porous material will dye red. Washing the stainless steel pan in water with a little bleach should remove any rests of red dye.

Check for color after 12 minutes simmering, you may remove eggs that have acquired the desired red tone with a slotted spoon.

A natural red dye can be made from yellow onion skins. Just simmer the skins of 15 yellow onions with 2 Tbs white vinegar and 4 ½ cups water for 30 minutes. Strain and let cool until it reaches room temperature. The result will be an orange colored liquid. Simmer eggs, covered, in this liquid, and they will turn a lovely red color. See more ideas about how to dye eggs naturally.

Turn heat off after 20 minutes and leave to cool with the eggs that have not attained the desired depth of color yet. Once it has cooled enough, you can even keep the pan in the fridge until the all eggs get the color.

Greek Easter eggs have to be red. These eggs should be present in all Greek Easter celebration, especially the Easter Sunday. There are egg-cracking competitions where the egg that cracks first is the winner.


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