Greek dyed Easter eggs

Recipe from: 11 March 2013
dyed easter eggs

Ingredients 6
Servings 1
Minutes 00:02


Serving Change
  • 8
    red onion skins, or use skins of brown onions
  • 3
  • 60
  • 1
    pair stockings
  • 8
    large eggs
  • 1
    selection leafy herbs


Dye: Place onion skins, water and vinegar into a saucepan and boil, covered for at least 30 minutes. Cool to room temperature.

Step 1: Tie a knot in stocking leg, then cut about 8cm from knot. Repeat to form a ‘pocket’ for each egg to be dyed in. Place a herb leaf over each egg and tuck into stocking ‘pocket’, making sure that leaves are smooth against egg’s shell. Pull tight and tie with a knot.

Step 2: Place eggs in a single layer in a pot, submerged completely in dye. Bring to the boil and cook for 3-5 minutes, then remove from heat and cool in dye, or leave overnight. Remove eggs from dye and dry on paper towel.

Step 3: Unwrap and carefully peel off herb leaves.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Read more on: traditional  |  recipe  |  easter  |  eggs

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