Greek Recipes

Greek and Cypriot recipes

Easter Eggs Dyed with Onion Skins – Avga Bamena me Kremithofilla


  • 12 medium or large eggs
  • Skins from 15 yellow Spanish onions
  • 2 tablespoons of white vinegar
  • 4 1/2 cups of water

What You will Need:

  • Fresh uncooked eggs at room temperature
  • Skins from yellow Spanish onions
  • White vinegar
  • Stainless steel saucepan
  • Strainer
  • Bowl
  • Slotted spoon
  • Paper towels
  • Cooling racks
  • Tulle or women’s nylon stockings and thread
  • Onion skins or parsley leaves
  • Olive oil (or other edible) for polishing
Easter Eggs Dyed with Onion Skins - Avga Bamena me Kremithofilla

Easter Eggs Dyed with Onion Skins – Avga Bamena me Kremithofilla


  • Making of the dye with the onion skins:
  • Commercial dyes are available, but this old-fashioned natural method creates red eggs with a deep rich color.
  • The following method is for one dozen red eggs.
  • It may sound counterintuitive, but the skins of yellow Spanish onions work wonderfully!
  • Carefully wash and remove any particles from the surface of the eggs.
  • If the eggs were in the refrigerator, take them out ahead of time to be at room temperature in order not to break during boiling.
  • In a stainless steel saucepan, place the skins from 15 yellow Spanish onions (you have kept and saved ahead of time), 2 tablespoons of white vinegar in 4 1/2 cups of water and bring to a boil.
  • Lower the heat and simmer with a covered saucepan for about 30 minutes.
  • Strain the dye into a glass bowl and let it cool down to room temperature. (Don’t be fooled by the orange color.)
  • We take tulle from wedding sweets box in sizes big enough that could be wrapped and be tied up round each egg.
  • If tulle is not available, women’s stockings can be used to wrap the eggs.
  • Place onto the egg the pieces of onion skins in deferent shapes and wrap the egg with the tulle tight and tie it with thread.
  • In a stainless steel saucepan, add the cooled strained onion dye and eggs at room temperature (up to 1 dozen).
  • The eggs should be in one layer and covered by the dye.
  • Bring to a boil over medium heat and when boiling, reduce the heat to low, cover the pan and simmer.
  • Dyeing time will be affected by the color of the eggs.
  • Start checking for the coloring of the eggs after 12-15 minutes.
  • Do not simmer more than 20 minutes.
  • If the eggs are not a red enough color after 20 minutes, leave them in the pot with the dye and remove from the heat.
  • When the pot is cooled down enough, let it sit until the desired color is reached.
  • Remove the eggs with a slotted spoon, cut the thread, remove the tulle and the onion skin and place them on a rack to dry.
  • When they cool down enough, coat them lightly with olive oil (or other edible oil) and polish with paper towel.
  • Place the coloured Easter eggs in a nice decorated bowl and refrigerate until is time to use them.
  • Good luck and Happy Easter “Xristos Anesti”.


  • Save onion skins in a plastic bag in the refrigerator until ready to use.
  • Do not use any wooden, ceramic or plastic utensils 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.

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