Greek and Russian Orthodox Christians differ in many things, but both treasure their special Easter eggs. Russians love multi-color ones with elaborate patterns, while Greeks favor deep red ones, representing the blood of Christ. Here, we offer a recipe to make traditional Greek Orthodox Easter Eggs. They’re generally not eaten, but made for holiday decoration, though they are sometimes used in holiday breads.
Greek Easter Eggs

Orthodox Easter Eggs
Prep time
Cook time
Total time
This recipe yields deep red eggs. You may dye them twice for a deeper, richer color. Do that before applying oil.
Recipe type: Holidays
Serves: 12
  • 12 eggs, at room temperature
  • 1 packet red egg dye powder*
  • 6 Cups (1.5L) warm water
  • 1/3 Cup (80ml) white vinegar
  • olive oil, to grease
  1. Bring a large saucepan of salted water to the boil over medium heat. Add the eggs and cook, stirring gently with a wooden spoon, for 8 minutes (this will center the egg yolks as they cook). Drain.
  2. Place dye powder and 2 tablespoons of the warm water in a large glass bowl and stir until dye dissolves. Add vinegar and the remaining warm water and stir to combine. Add the hard-boiled eggs to the dye mixture and set aside for 3 minutes to soak. Use a slotted spoon to transfer the eggs to a plate and set aside for 40 minutes to dry.
  3. Place a little oil on paper towel and wipe each egg until shiny.
*Red egg dye powder is available from Greek delicatessens.


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