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Dyed eggs with horseradish & rye bread

Ed Smith

An Easter tradition common in many Orthodox and Eastern Catholic communities

Recipe Meta


5 mins (plus cooling)


13 mins


Makes 10




  • 50ml red wine vinegar
  • 2 sachets of red egg dye from Oliveology (for pink-red eggs), or the skins of 6 onions (for red-brown eggs), or the outer leaves of a red cabbage (for blue eggs)
  • 10 white eggs


Bring 2 litres of water to boil in a saucepan large enough to hold all the eggs while submerged. Add the vinegar, together with the dye, onion skins or cabbage leaves. Boil for 5 mins.

Add the eggs to the boiling water. Simmer for 8 mins, remove the eggs and either plunge into iced water or chill under running cold water. Set aside to cool, or refrigerate overnight.

If you’d like to add more colour to the eggs, leave the coloured water to cool completely, then submerge the eggs in the solution once more and refrigerate for 2-8 hours. Drain, pat dry and refrigerate until required.

Serve with rye bread from Karaway Bakery, creamed horseradish, pickles and lightly-smoked cured meats from Alpine Deli.

Images: Joe Woodhouse

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