Yiayia Kruz’s Greek Easter Red Eggs

A 5-Minute Greek Easter Classic from The Wooden Koutali

At The Wooden Koutali, we’re here for the loud kitchens, the floured benchtops, and the recipes passed down by memory, not measurements. These deep red Greek Easter eggs are more than just beautiful — they’re a symbol of life, resurrection, and a little friendly competition when it’s time to crack ’em.

This method is classic Yiayia — no fancy tools, just a big pot, strong hands, and a paper towel dipped in lathi (olive oil). There’s one trick that not a lot of people know – vinegar – it helps to get the deep red colour all over each egg, so this year, they’ll all be perfect.

Ingredients:

• Grab your Lil’Mama
• 12 eggs
• Red food dye
• Vinager
• Olive Oil
• Paper towels
• Water

Method:

Boil the eggs:
Gently place your eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat.

Cook until hard-boiled:
Once boiling, reduce the heat slightly and cook for about 10–12 minutes.

Add the colour:
Turn off the heat. While the water’s still hot, add a generous amount of red food colouring directly into the pot.

Let them soak:
Give it a stir and make sure the colour is mixed through. Pop in a splash of vinegar (any food safe type). Let the eggs sit in the dye until they reach that deep, rich red — it may take 10–20 minutes depending on your dye.

Strain & cool:
Carefully remove the eggs with a slotted spoon and transfer them to a clean bench or tray. Let them cool enough to handle.

Dry them off:
Use a paper towel to pat each egg dry — gently but thoroughly.

Shine them up:
Grab a fresh paper towel, pour a little olive oil on it, and rub each egg until it glistens like a ruby.

Store:
Pop the finished eggs back into the egg carton — ready for Easter Sunday… or an impromptu cracking match.

Why You’ll Love It:

Tradition Meets Simplicity: A no-fuss way to keep the Easter spirit alive and red.

Messy but Meaningful: Like all good Greek rituals — it’s hands-on, heartfelt, and a little chaotic.

Beautiful on the Table: Deep red eggs with a glossy finish? Chef’s kiss.

Time Needed

Nigella’s: 10 minutes
Rookie’s: 20 minutes

Don’t forget to lick the koutali 😉

Product Used