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easter eggs
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5 from 46 votes

Easter Eggs (Dyed with Onion Skins)

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

Ingredients

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

Instructions

  • Place one sprig of cilantro or Italian parsley over each egg. Carefully cover the egg with fabric or nylons. Gather the material towards the back and tie a knot or fasten the material in place with a rubber band or twine. Repeat with the remaining eggs.
  • Carefully place the eggs in an electric tea kettle or a pot. Don't overcrowd the eggs. Cover the eggs with onion skins, then fill the pot or tea kettle with water.
  • Bring the water to a boil. If using an electric kettle, it will shut off once the water boils. Otherwise, boil for five minutes then turn off the stove and leave the eggs in the dye until cool enough to handle.
  • Carefully remove the eggs with a slotted spoon. Unwrap the eggs and gently remove the herbs, leaves, or flowers. Continue until all the eggs are uncovered, then display those beautiful eggs proudly!

Video

Notes

  • Make sure the leaves lay flat onto the egg. The herbs stick better if you moisten the egg first.
  • Mom used to collect red onion skins and yellow onion skins throughout the year so that when Easter rolled around, she had plenty of onion peels 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.
  • Dyed eggs can be eaten or used to make egg salad or deviled eggs.

Nutrition

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