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By French Tart on April 6, 2007
"This is a very old British tradition & method of colouring and dying eggs to be boiled and eaten on Good Friday & throughout the Easter weekend. There are commercial dyes available nowadays, but I still prefer the traditional natural methods of colouring my Easter Pace Eggs – onions skins (and also spinach & beetroot water). The name Pace..."
Ingredients: eggs, aluminum foil, string...
Prep Time: 15 mins
Total Time: 25 mins