5.0 from 12 votes
How to Dye Eggs Red for Easter
One of the best Orthodox Easter traditions in dying eggs red for the Easter Sunday. It's fun and super easy to do it at home with a few simple ingredients that are safe to use, and it's guaranteed to get a lovely red colour every single time. I'll also show you how to make different designs using leaves or flowers for that extra wow factor.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6 eggs
Calories: 89 kcal
Course:
Appetizer
Cuisine:
Romanian
Ingredients
- 6 eggs
- 2 beetroots
- red onion skins from 10 onions
- 2 tablespoon vinegar
- 4 cups water
- 1 teaspoon concentrated red food colouring paste
- oil to add shine to the eggs
Instructions
- Pour the water into a pot and bring it to a boil.
- Add the red onion skins, sliced beetroots and vinegar, and boil the mixture for 15 minutes.
- Remove the skins and beets to leave clear red water.
- Carefully wash the eggs to remove any impurities, then add the eggs to the pot.
- Add the red food colouring paste if you use it - this can be optional if you don't have any, and leave the eggs to boil for 15 minutes.
- Remove from the pan, leave the eggs to cool slightly, and polish them with oil for a good shine.
Cup of Yum
Notes
- Adding vinegar is crucial in order to get a lovely dark colour, otherwise the colour might not be even or stick well to the eggs.
- You can use only red onion skins and beets for a more natural touch, but if you add some concentrated red food colouring - liquid one won't be as good, you will get a much vibrant colour, rather than a more brownish one.
- The longer you boil the eggs for, the better the colour - so even if you'd rather have a more soft-boiled egg, I highly recommend boiling the eggs hard, as the colour won't have time to stick otherwise.
Nutrition Information
Calories
89kcal
(4%)
Carbohydrates
6g
(2%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
71mg
(3%)
Potassium
163mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
239IU
(5%)
Vitamin C
4mg
(4%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6eggs
Amount Per Serving
Calories 89
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 71mg | 3% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.