Onion skin dyed red easter eggs

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Natural dye recipe


Approximately 12 fresh and uncooked Eggs at room temperature
3/4 cup White Vinegar
Golden/Brown Onion Skins for the colouring
Vegetable/Olive Oil


An old large Stainless Steel Saucepan
Slotted spoon
Paper towel or cotton wool


Wash and dry each egg carefully.

Make Dye.

Place the skins of 15 onions in a saucepan.
Add 2 tablespoons white vinegar and 4.5 cups of water
Bring to boil and simmer covered for 30 minutes.
Strain orange coloured dye into a glass bowl and cool to room temperature.
Add 12 eggs, dye to a stainless steel saucepan. Make sure eggs are in a single layer. Cover eggs with the dye from step 2.
Bring to boil over medium heat
Lower heat and simmer for 12-15 minutes, then check eggs for red colour. Do not cook for more than a total of 20 minutes.

If eggs are not red enough after 20 minutes leave in the pot and remove from heat. When the pot has cooled, place in
refrigerator and let sit until desired colour is reached.
If the colour is to your liking (after 12 – 20 minutes) remove eggs with a slotted spoon and cool on rack or in egg cartons
When cooled coat lightly with oil, polish with paper towelling
8Place in a basket.
Serve cold following the Anastasi Service.

Helpful hints:

Save onion skins in a plastic bag in the refrigerator until ready to use.

Do not use any porous (wood, ceramic, plastic, etc.) materials as they can be coloured by the dye.

If stainless cookware and utensils get coloured by the dye, wash with regular detergent and a small amount of chlorine.

Rinse very well.

Be creative and decorate!