With Easter comes the wonderful tradition of dying easter eggs. You may be wondering why I’m writing about Easter when many have already celebrated the holiday. This is because the Greek church follows the Julian Calendar, which differs by approximately one month from the commonly adopted Gregorian Calendar. As a result, this year’s Greek Easter falls on Sunday, May 1st, as opposed to March 27th.
A traditional Greek Easter table will typically only have red eggs, the color of which holds particular religious significance. In addition to red, our family always dyes a few blue, green, and sometimes purple, with the pattern achieved by wrapping and dying the eggs in dried onion peels.
Growing up in a non-Greek household, the fun was always in dying easter eggs. For Greek children, however, it’s the “cracking of the eggs” that is most exciting. As everyone gathers around the table, each person chooses an egg. These are then lightly tapped together and whoever’s shell remains intact is said to carry good luck. Once cracked, the eggs are peeled, sliced, and served as a side dish with a drizzle of olive oil and vinegar, and a sprinkle of salt and pepper.
Ingredients
- Distilled vinegar
- Water
- Egg Dye
- Onion peels
- Nylon stocking
- A dozen white eggs
Preparation
- Fill the pot with enough water so that the eggs will be submerged. Bring to a boil over high heat
- While the water is heating, begin wrapping the eggs with a piece of onion peel and placing snugly in the stocking
- Tie a knot to secure the egg, with a second knot right above it
- Repeat the process until all of the eggs have been wrapped in onion peel and placed snugly in the stocking
- Cut the stocking in between the knots in order to separate the eggs (note: this can be done each time a new egg is knotted and secured in the stocking or all at once at the end)
- Add the vinegar (1 part vinegar per 8 parts water or as directed) and dye to the water
- Once the water reaches a rolling boil, add the eggs and boil for 10 minutes
- After 10 minutes, remove the eggs from the boiling water and let sit until cool enough to handle
- Remove the stocking and onion peel surrounding the egg and shine them by rubbing the shells with a few drops of olive oil
