Greek Easter Red Eggs (Kokkina Avga) – Naturally Dyed

Red eggs, or kokkina avga, are a beautiful tradition of Greek Easter, symbolizing life, renewal, and celebration. I’ve already shared my classic method (also included in my cookbook Vivian is Cooking GREEK), and this year I tried something a little different - natural dyes - using red onion skins and beetroot for a softer, earthy red tone.

To decorate them, I used flowers and leaves from the garden, placing them on the eggs and tying them with small pieces of stocking to create delicate, stencil-like patterns. Each egg turned out unique, simple, natural, and beautiful (check for yourselves).

Natural Dye Method

You’ll need:

• Eggs (white or light-colored work best - I used 10 eggs and I found only dark colored unfortunately, but still worked)
• Skins from 5-6 red onions at least (went to local store and asked for leftovers plus the skin from 6 onions that I bought, took the skin, chopped and frozen the rest)
• 1 beetroot, chopped
• 1 tbsp vinegar
• Water

Instructions:

1. Place onion skins and beetroot in a pot, cover with water, and simmer for 20-30 minutes.
2. Strain the liquid and add vinegar.
3. Carefully add eggs and simmer gently for 10-12 minutes.
4. Leave eggs in the dye longer for a deeper color.

---

🌸 Natural Decoration Technique

1. Place a small leaf or flower on the egg.
2. Wrap tightly with a piece of stocking.
3. Tie securely and dye as above.
4. Once dry, remove the fabric to reveal the pattern.

---

✨ Tips

• Rub eggs with a little olive oil for a natural shine
• Use different leaves for varied designs
• The longer they sit in the dye, the richer the color

---

A simple, creative way to celebrate Greek Easter, natural, meaningful, and made with love. 🥚🌿