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easter eggs
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5 from 4 votes

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


  • Gather all your ingredients before you start.
  • Carefully place one sprig of cilantro or Italian parsley, or whatever leaf or flower you are using, 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 or pantyhose. Gather the material toward the back of the egg. Tie the material in place with a rubber band or twine. Do the same with the remaining eggs.
  • Gently 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, one at a time. Unwrap the eggs and gently remove the herbs, leaves, or flowers. Continue until all the eggs are uncovered, then display those beautiful eggs proudly!



  • 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