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.

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🌸 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.

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✨ 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

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