Traditional Easter Marbled Pace Eggs Recipe

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Traditional Easter Marbled Pace Eggs
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Ingredients:

  • aluminium aluminum foil
  • natural non-coloured string
  • butter (optional)
  • beetroot water (optional) or spinach water (optional)

Directions:

  1. Peel the outer skins away from red and yellow onions.
  2. Wrap the skins around the eggs in a random way - you do not need to cover the egg completely.
  3. Encase the eggs with the onionskins in a piece of aluminium foil - covering completely, OR tie pieces of non-coloured string around the eggs.
  4. Boil the eggs for about 5-7 minutes.
  5. Take off the heat and allow to cool in the water.
  6. Peel away the string, aluminium foil, onion skins and arrange the coloured eggs in a basket or egg holder - for the centre of the Easter Breakfast, Tea or Brunch table.
  7. You can polish the eggs with a bit of butter to deepen the colours and give them a gloss.
  8. Alternative dyes include, beetroot water and spinach water for red and green eggs!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 221.43 Kcal (927 kJ)
Calories from fat 154.69 Kcal
% Daily Value*
Total Fat 17.19g 26%
Cholesterol 245.52mg 82%
Sodium 105.27mg 4%
Potassium 219.09mg 5%
Total Carbs 8.36g 3%
Dietary Fiber 1.93g 8%
Protein 9.54g 19%
Vitamin C 1.9mg 3%
Iron 1.3mg 7%
Calcium 56.2mg 6%
Amount Per 100 g
Calories 136.47 Kcal (571 kJ)
Calories from fat 95.34 Kcal
% Daily Value*
Total Fat 10.59g 26%
Cholesterol 151.32mg 82%
Sodium 64.88mg 4%
Potassium 135.03mg 5%
Total Carbs 5.15g 3%
Dietary Fiber 1.19g 8%
Protein 5.88g 19%
Vitamin C 1.2mg 3%
Iron 0.8mg 7%
Calcium 34.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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