Easter Eggs

The dyeing of the Easter eggs is one of the oldest Easter traditions for Georgian Christians. Eggs should be dyed on Good Friday, before sunset.


  • 6-10 eggs
  • 300 g madder roots
  • 1 tbsp salt
  • 1 tbsp wine vinegar
  • 1,5-2 l water
  • onion peels, optional


  1. Wash eggs and put them carefully in the saucepan with the madder roots (the water must cover the eggs entirely). Add salt and vinegar. Boil eggs on a low heat, for 30-40 minutes. Remove the eggs from the saucepan and place them in a bowl with cold water for 5-6 minutes. Remove the eggs from the water and let them cool completely. Apply a small amount of oil on a paper towel and clean the eggs with it to make them shine. Notes: you can find madder roots in online shops and order them or use onion peels instead.

  2. Wash madder (also known as rubia) roots and onion peels carefully. Chop up madder roots and place them in a large saucepan. Add onion peels and water. Boil for 30-40 minutes. Let cool completely.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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