Red-dyed Greek Easter eggs are a symbol of Resurrection, with the colour red representing the blood of Christ and the egg symbolising the sealed Tomb from which Jesus Christ arose after His Crucifixion. 

Traditionally dyed on Holy Thursday (along with the baking of homemade Tsoureki and homemade Koulourakia), they are cracked after midnight mass on Holy Saturday, representing Jesus’ Resurrection from the dead. 

There are a few ways of dyeing red eggs, depending on the brand and you should always follow the instructions. This recipe is for a sachet where you boil the eggs first and then dip them into the red dye.

Ingredients 

-10 gm x red egg dye

-500ml x boiling water

-3 x tablespoons vinegar

-12 x eggs

-pinch of salt

-olive oil (for polishing)

Method 

–Wash eggs in cool water and place in a large saucepan filled with water and a pinch of salt. 

-Boil the eggs on low heat for about 20 minutes or until they are hard-boiled. 

-In the meantime, place red dye into a clean bowl and add vinegar.

-Boil 500 ml of water in a saucepan or kettle and add to red dye. Stir and set aside.

-When eggs are boiled and still hot, submerge the eggs in the dye and keep them in the dye for around 1 minute or until desired shade is achieved. 

-Place about 2 x tablespoons of olive oil in a bowl and lightly dab paper towel with olive oil. Polish each egg with the paper towel evenly to give them a nice shine. 

Top Tips for Dyeing Red Easter Eggs 

-To achieve a vibrant red, use fresh, yellow eggs that are at room temperature before boiling. 

-Always wash eggs before boiling to ensure the shell is clean. 

-Make sure to add vinegar to the red dye.

-Always boil eggs on low heat, to avoid cracking.

– Make sure to polish each egg with olive oil for a complete shine.  

Kali Anastasi to all those celebrating Pascha!

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