Greek Red Easter Eggs

The traditional method, perfected. Deep crimson, glossy, and lucky.

Course Side Dish

Cuisine Greek

Prep Time 10

Cook Time 15

Servings eggs

Calories 70kcal

Author by Jenny Skrapaliori Graves

Ingredients

12 large white eggs at room temperature
1 packet red Easter egg dye (Anatoli, Fantis or equivalent Greek brand)
1 cup white vinegar
4 cups warm water
2 tablespoons olive oil (for polishing)
Soft cloth or paper towels

Instructions

Cold eggs crack in hot water. If your eggs are in the fridge, take them out an hour before. Hard-boil them in a pot of cold water, brought slowly to a boil — 10 minutes from when the water boils. Do not rush this.
12 large white eggs
In a separate bowl or pot wide enough to hold your eggs, dissolve the dye packet in 4 cups of warm water. Add the full cup of white vinegar — this is not optional. The acid is what makes the dye bond to the shell and gives you that deep, saturated colour.
1 packet red Easter egg dye, 4 cups warm water, 1 cup white vinegar
Remove eggs from the boiling water and let them cool for just 2–3 minutes — enough to handle, but still warm. Lower them gently, one by one, into the dye bath. Leave for 5–8 minutes, turning every minute or two for an even colour.
Remove eggs with a slotted spoon onto a paper-towel-lined tray. Pat them dry with a gentle touch — do not rub, or you will streak the colour.
Once completely dry, pour a few drops of olive oil onto a clean soft cloth and rub each egg until it gleams. This is the step most non-Greeks skip and the Greek yiayiades would never miss. It gives the eggs their beautiful, distinctive shine.
2 tablespoons olive oil, Soft cloth or paper towels

Notes

Jenny's note: Always use white eggs. Brown eggs will not give you that pure crimson. The dye works on brown shells but the colour will look muddy rather than jewel-bright. If you can only find brown eggs, increase the vinegar slightly and leave them in the dye a few minutes longer.

Nutrition