St. Nick’s Opa! Fest in Troy is the largest on-going Greek festival in the metro Detroit area. This is one of my favorites. My friend, blogger, cookbook author, and Chef, Peter Minaki of Kalofagas has given cooking demonstrations at this festival for the last few years.
One of the oldest Easter traditions for Greek Orthodox Christians are Easter eggs dyed red. In the Orthodox Church, Easter eggs are dyed red to represent the blood of Christ, and the hard shell of the egg symbolizes the sealed Tomb of Christ — the cracking of which symbolized his resurrection from the dead.
You can dye eggs naturally using the skins of yellow onions. I used the skin of 10 small to medium sized yellow onions and all the skin that was loose in the net bag they come in from the market.
I’ll use these onions in the same pan that I roast the traditional Easter lamb on Sunday. They’ll work as a bed for the lamb to rest on, along with other herbs, in the roasting pan.
Cover the skins with approximately 6 cups of water and 8 tbsp. of white vinegar. Bring to a boil and let steep. The longer the skins steep the darker the color. I used brown eggs with yellow onions skins to get the deeper rusty red color.
You can hard boil the eggs with the skins or in the liquid after the skins have been removed. Bring the liquid back to boil and simmer the eggs for 5 to 8 minutes then take off the heat. Leave the eggs in the dye until they are cool.
You can also let the eggs cool in the dye and set in your fridge overnight.
Here’s the how-to video I followed, on dying eggs with onion skins, from my friend, Blogger and Greek Chef, Peter Minaki.