Red Easter Eggs

Carolyn Haas


Legend has it that Mary Magdalene went to see Tiberius Caesar and brought him a white egg. When she told him of Jesus' resurrection, he scoffed and told her that someone rising from the dead was as unlikely as the egg in her hand turning red. And, of course, the egg turned red! In Orthodox art, Mary Magdalene is often shown holding a red egg. The following directions can be doubled for a larger batch.


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10 Min
1 Hr
Stove Top


How to Make Red Easter Eggs


  1. Peel onions and put peels in non-reactive pan. Cover with water (about 4 cups) and add vinegar. Bring to a boil, make sure all peels are submerged. Turn down heat and simmer for an hour. Remove pot from heat and let cool. Strain out the onion skins and save the liquid.
  2. When ready to dye the eggs, put the dye into a pan large enough to hold the eggs in a single layer. Gently add eggs and bring to a boil over medium heat, then reduce heat to a simmer and cover.
  3. Check egg color in 10 minutes, simmer up to 20 minutes more. If color still isn't dark enough, put the eggs with the dye in the fridge until desired color is reached.
  4. For added shine - wipe the eggs with a few drops of oil.

Printable Recipe Card

About Red Easter Eggs

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Gluten-Free Dairy Free

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