Introduction

Red eggs, known as Kokkina Avga, are one of the most important traditions of Greek Easter. The vibrant red colour symbolises the blood of Christ and new life, while the egg itself represents rebirth and resurrection. Families traditionally dye the eggs on Holy Thursday, preparing them for the Easter feast and the famous egg-cracking game called tsougrisma.

These beautifully coloured eggs are often displayed in baskets, served alongside tsoureki, and shared with family and friends during Easter celebrations. The process is simple, meaningful, and a wonderful way to take part in a centuries-old Greek tradition.

Instructions

1. Cook the Eggs

• • Place the eggs in a saucepan in a single layer.
  • Cover with cold water so the eggs are submerged by about 2–3 cm.
  • Bring the water to a gentle boil over medium heat.
  • Once boiling, reduce heat slightly and cook for 10 minutes.

2. Cool the Eggs

• • Remove eggs from the hot water.
  • Transfer to a bowl of cool water.
  • Allow them to cool completely before dyeing.

3. Prepare the Dye

• • In a bowl, dissolve the red dye in 1 litre of hot water.
  • Add 2 tablespoons vinegar to help the colour stick to the shells.

4. Dye the Eggs

• • Carefully place the eggs into the dye mixture.
  • Leave them in the dye for 3–5 minutes depending on how deep you want the colour.
  • Remove eggs and place them on paper towels to dry.

5. Polish the Eggs

• • Once completely dry, rub each egg lightly with a little olive oil.
  • This gives them a beautiful shiny finish.

Tips

• Use white eggs for the brightest red colour.
• Handle eggs gently when dyeing to avoid cracks.
• Wear gloves to avoid staining your hands.
• For decorative eggs, place a leaf on the shell and wrap in nylon before dyeing to create natural patterns.
• Store dyed eggs in the refrigerator and consume within one week.