Greek dyed Easter eggs

8 servings Prep: 2 mins, Cooking: 0
Rate this recipe
For a traditional Easter!

By Food24 March 11 2013
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (6)

8 red onion — skins, or use skins of brown onions
3 cup water
60 ml vinegar
1 pair stockings
8 eggs — large
1 fresh herbs
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.