How to Dye Eggs Red for Easter

Overhead shoot of a small basket with red eggs around an Easter wreath.

5 from 4 votes

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 Time5

Cook Time30

Total Time35

Course: Appetizer

Cuisine: Romanian

Servings: eggs

Calories: 89kcal

Author: Daniela Apostol

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

Metric - US Customary

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.

Video

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