Red dyed Greek Easter eggs


Prep time: 5 mins 
Cooking time: 2h 15mins 


    • 1 dozen Harris Farm Laid Barn eggs, at room temperature  


    • 20g or 10 onions, skins removed from onions  


    • 200 ml red wine vinegar 


    • 2 tablespoons sea salt flakes 


    • 2.5 liters water 


    • Olive oil for coating eggs  





    1. Gently wash and dry the eggs.  



    2. Place onion skins, vinegar, salt and water into a large saucepan over medium heat and bring to a boil. 



    3. Reduce the heat to low and simmer for 45 minutes. Allow the mixture to cool slightly before adding the eggs. 



    4. Gently add the eggs to the saucepan and simmer for 30 minutes or until the eggs have turned red. Turn off the heat and allow the eggs to sit in the mixture for 1 hour. 



    5. Remove the eggs from the saucepan and allow to dry on some paper towel. Gently wipe the eggs with oil and place back into the egg carton.  



    6. Happy Greek Easter!