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Plant Based Dyed Easter Eggs

I’m so excited to share with you an old-school technique for naturally dyed Greek Easter eggs, using onion peels, that actually give you the most vibrant, deep, gorgeous red color ever! More importantly, this plant-based dye is not harmful to the environment, to you, or anyone sitting around your breakfast table. Red food dye is TOXIC and made from chemicals that are seriously harmful so, I was elated to try the old traditional way that my fellow Orthodox community has been dying eggs with long before store-bought food dye was a thing.

Plant Based Dyed Easter Eggs


  • 2.5 liters of filtered water
  • 10 large yellow onion skins (ask your local grocery store if you can collect the peels)
  • 200 ml red wine vinegar
  • 2 tablespoons salt
  • 1 dozen white eggs
  • Paper towels


  1. Let eggs sit at room temperature
  2. In a medium saucepan, add vinegar, salt, and enough water to cover your onion peels and eggs. Boil on low heat for 15 minutes.
  3. Let eggs cool. Saturate a paper towel in GEVOO and rub eggs until glossy