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.
- 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
- 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.
- 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.
- Place a little oil on paper towel and wipe each egg until shiny.