Red Easter Eggs for Greek Tsoureki

Use these Red Easter Eggs in our Greek Tsoureki recipe.

  • Yield: Makes 16

Source: Martha Stewart Living, April 1999


  • 5 packages dark-red edible Greek egg dye
  • 5 packages bright-red edible Greek egg dye
  • 1/2 teaspoon setting powder
  • 16 large eggs


  1. Place both dyes in a large saucepan. Pour 1 cup boiling water over dye, and stir with a metal spoon until dissolved. Stir in the setting powder. Add 6 cups cold water.

  2. Place eggs in liquid; if necessary, add more cold water to completely cover eggs. Very gently simmer eggs for 15 minutes. Using a slotted spoon, transfer an egg to a double thickness of paper towel; gently roll egg to dry. Store egg in egg carton. Repeat with remaining eggs; chill until ready to use.

Cook's Notes

You will also need two empty egg cartons; use leftover eggs for baskets or hunts.


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