Naturally Dyed Easter Eggs with Onion Skins & Herb Patterns
Dyeing Easter eggs with onion skins is a long-standing tradition in Romania, where this recipe comes from. For decades, especially in the days before artificial dyes were widely available, families relied on natural ingredients such as onion skins, herbs, and flowers to color their Easter eggs. The result was simple, beautiful, and completely natural.
This recipe instantly takes you back to childhood. Do you remember eggs decorated with tiny parsley or lovage leaves? That’s exactly what we’re recreating today. So gather a handful of leaves and small flowers as we’re about to start a little creative workshop.
For the best results, use white eggs, as they allow the natural dye to produce deeper and more vibrant colors. However, brown eggs can also work well, especially when using red onion skins, which tend to produce a warm reddish-brown shade that blends nicely with darker shells.
You can use both red and yellow onion skins to prepare the natural dye. Red onion skins typically create a deeper reddish-brown color, while yellow onion skins produce a softer golden-yellow or light reddish tone.
To collect enough onion skins, simply save the dry outer layers whenever you cook with onions. You can store them in a small paper bag or container until you have enough for dyeing. You can also ask for extra skins at your local grocery store or market as vendors often have plenty of loose outer layers that would otherwise be discarded.
Naturally Dyed Easter Eggs with Onion Skins & Herb Patterns
Ingredients
- eggs (as many as desired, preferably white)
- 2 tbsp baking soda
- 1.5 L water for the dye
- dried skins from 7–8 onions
- 50 ml vinegar
- fresh leaves and/or small flowers e.g., parsley, lovage, or other fresh herbs or flowers
- a small amount of neutral oil for polishing
Instructions
- Begin by washing the eggs thoroughly, then place them in a pot of water. Add 2 tablespoons of baking soda to the water (this helps remove the expiration date stamp from the shells more easily).
- Bring to a boil, then cook until hard-boiled (~10 min). Once done, allow the eggs to cool and gently rub off any remaining residue left on the shells.
- Meanwhile, prepare the natural dye. In a separate pot, combine 1.5 liters (6.5 cups) of water with the dried skins from 7–8 onions. Add 50 ml (1.7 floz) of vinegar and bring to a boil. Let the mixture simmer for 15–20 minutes, or until the liquid turns a deep brown color. Strain out and discard the onion skins.
- Place a small leaf, flower, or herb on each egg. Carefully wrap the egg in a piece of thin cloth, mesh, tulle, silk stocking, or even a plain old curtain – tight enough to hold the plant in place. Submerge the wrapped eggs in the hot onion dye and leave them to soak for 15–20 minutes, or longer if you prefer a deeper shade.
- Once the desired color is achieved, remove the eggs and carefully unwrap them. For a beautiful finish, polish each egg with a soft cloth lightly dipped in oil.
- Happy Easter!
Notes
Related: Popular Romanian Easter Foods
Related: Romanian Lamb Haggis (Drob de Miel)
Related: Easter Deviled Eggs
Related: Traditional Romanian Cabbage Rolls
Related: Paska Bread with Sour Cream
Loved how my eggs turned out!
These look so cute! I think I’ll give onion skins a try this year. Sounds like something the kids might enjoy