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easter eggs
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5 from 1 vote

Easter Eggs (Dyed with Onion Skins)

Beautiful traditional Assyrian onionskin-dyed Easter Eggs.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Snacks
Cuisine: Assyrian
Servings: 12 eggs
Calories: 68kcal


  • 12 eggs
  • 4 cups onion skins
  • cilantro sprigs
  • Italian parsley sprigs


  • Carefully place one sprig of cilantro or Italian parsley, over each egg. Make sure the leaves lay flat onto the egg. They stick better if you moisten the egg first.
  • Cover the egg with a napkin, and gather the napkin towards the back of the egg. Alternatively, use nylons.
  • Tie the napkin tightly with a rubber band. Do the same with the remaining eggs.
  • Carefully place the eggs in an electric tea kettle or a Dutch oven, six at a time.
  • Cover the eggs with onion skins, then fill the tea kettle/Dutch oven with water. Add a few tablespoons of white vinegar if you'd like.
  • Bring the water to a boil. Once the water reaches the right temperature, it will shut off automatically, unless you're using a pot.
  • At this point, you can leave the eggs in there for at approximately 30 minutes.
  • Carefully remove the eggs, one at a time.
  • Unwrap, and carefully peel the herbs off of the eggs.
  • Continue until all the eggs are uncovered, then display those beautiful eggs proudly!


Cook's Tips

  • Mom used to collect onion skins throughout the year so that when Easter rolled around, she had plenty of onion skins to dye her eggs with. I do the same thing now. 
  • Although mom used pieces of fabric and string to hold the herbs in place, I find it more convenient to use disposable paper towels, and rubber bands.
  • Add a few tablespoons of white vinegar if you'd like. The vinegar is supposed to help the color adhere better, but my mom didn't use it.


Serving: 1egg | Calories: 68kcal | Carbohydrates: 0g | Protein: 6g | Fat: 5g | Fiber: 0g | Sugar: 0g