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Red Easter Eggs (for Bread)

  • Prep:
  • Total Time:
  • Yield: Makes 10
Red Easter Eggs (for Bread)

Photography: Anna Williams

Source: Martha Stewart Living, April 2013


  • 10 large brown eggs
  • 6 cups water, plus more for boiling eggs
  • 1 ounce red food coloring
  • 3 tablespoons distilled white vinegar


  1. Place eggs in a large pot, cover with 2 inches of water, and bring to a boil over high heat. Cover pot and remove from heat. Let stand 7 minutes. Transfer eggs to a bowl of ice water and let stand until chilled, about 10 minutes; drain.

  2. Pour the 6 cups water into a large bowl. Stir in food coloring and vinegar until combined. Add eggs and let stand until deep red, about 2 hours. Lightly rinse eggs under running water and let dry on a paper towel-lined plate.

Cook's Note

Use immediately or refrigerate up to 2 days.

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