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).
