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Step by Step Instructions
  • Step 1: Prepare the eggs. Remove the eggs from the refrigerator the night before to allow them to adapt to room temperature. Wash the eggs and boil them for 10 minutes in boiling salted water. Make sure you don't place a lot of eggs together in the saucepan, so that the temperature of the water won't drop.
  • Step 2: Pour the lukewarm water, vinegar and the dye you have chosen in a large bowl. Mix well and dip one layer of boiled eggs into the dye for 5 minutes. Boil the eggs carefully and place them on a piece of baking paper to dry well.
  • Step 3: Follow the same procedure for the rest of the eggs. When dry, polish the eggs using a piece of cotton that you have dipped into the olive oil. Serving: Custom has it that people in Greece eat the eggs cut in halves with some salt, pepper and maybe some olive oil. Of course sky is the limit to the ways you can serve them, especially given the fact that they usually stay in the refrigerator for a while.
    • Step 1: You can cut each lengthways in half, remove the boiled yolk and place it in a bowl. Fill in the emptied eggs with the cream you have made mixing some mayonnaise, mustard, paprika and dill, using a spoon. Sprinkle with paprika or some finely chopped dill and serve.
    • Step 2: Instead of paprika and dill, you can also mix in some finely chopped spring onions and some yoghurt. For a spicier version of this recipe, try adding some finely chopped capers, celery and some hot cayenne pepper. Alternatively, you can mash the egg yolk with avocado, garlic pulp and add some finely chopped fresh coriander and lime juice. Finally, if you pour some truffle oil in the mayonnaise cream, you can turn a simple serving idea into a majestic presentation!
Ingredient List
  • 1 Easter egg dye sachet eggs (as many as you wish)
  • 6 glasses of lukewarm water
  • 6 tbsp vinegar
  • capers
  • cayenne pepper
  • garlic pulp
  • truffle oil
  • mayonnaise
  • mustard
  • paprika
  • dill
  • spring onion (finely chopped)
  • yoghurt
  • avocado
  • lime juice
  • fresh coriander

Easter eggs dyeing and serving ideas

  • Preparation
  • Cooking
  • Extra
Easter eggs! People of every age can't wait to dye them and taste them in so many different ways.
Product Qty
Garlic pulp with extra virgin olive oil, from Attica "Vaggelis Driskas" 200g
Organic vinegar with bergamot from Korinthia "Ladolea" 200ml
Mediterranean mustard with aromatic herbs "Goumenisses" 210g
Handmade mayonaise "Goumenisses" 310g
Wild capers from Tinos "Valsamo" 110g
Extra virgin olive oil with black truffle from Thessaloniki "Nature Blessed" 100ml