My older 3 boys have a Greek heritage and I love so many of the traditions of the Greek Orthodox. I’m not particular about celebrating on Orthodox Easter, but I do make sure and incorporate the Greek Easter traditions into our regular Easter celebration.
2 TB white vinegar.
Add all ingredients to a pot, boil for 30 minutes, with a lid on. Check the eggs: if they the right shade, remove them and cool. If you want them to darken, allow to cool in the water and then place in the refrigerator, (still in the water with onion skins) overnight.Rub the eggs with olive oil to keep them vibrant.
These photos aren’t edited- this is the real color of the eggs! I will never go back to food coloring again- God’s natural colors are so much more vibrant!!
*Note: as long as I use yellow onion skins, they come out nice and red, getting “yellow” onion skin is important to the color.
After Easter dinner, we go around the room, cracking the eggs against each other to see who’s egg can “win”. As we do so, we remember:
“And behold, there was a great earthquake; for an angel of the Lord descended from heaven, and came and rolled back the stone from the door, and sat on it.”
He is no longer there, He is risen!