Red Easter Eggs

I usually think of pastels when I thing of Easter eggs
but this recipe came up when I was researching holidays and the color red.

The tradition of egg dying has been attributed to Mary, the Mother of Jesus. Mary saw the blood dripping from Jesus's wounds and coloring them red at the crucifixion on Good Friday. 

Another version tells of Mary weeping and offering the soldiers at the cross to have mercy on Jesus, and offering them eggs. As her tears fell on the eggs, they became decorated with gorgeous colors and became the first Easter eggs. 

Easter eggs are dyed red for Greek Orthodox and Eastern Catholic Churches. The red of the egg symbolizes the blood of Christ, the hard outer shell represents the the sealed tomb, and the cracking of the shell symbolizes the resurrection of Christ.
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Recipe for Red Easter Eggs

6 cups water

skins removed from 12 yellow onions

2 Tablespoons white vinegar

1 dozen large white eggs

! Tablespoon olive oil

Combine water, onion skins, and vinegar in a large pot. Bring to a boil. Lower hea, cover, and simmer for about 30 minutes, stirring occasionally.

Cool completely and remove and discard skins.

Add raw eggs to dye, bring to a boil, then lower heat to a simmer and cook for 15 minutes. 

Cool and rub eggs with olive oil to make them shiny. Store in refrigerator until ready to eat.