The Tradition Behind Decorating Easter Eggs

When did the tradition of dying and decorating Easter eggs begin? 

Lent
The tradition behind decorating eggs for Easter actually started in a practical way. During Lent, many people gave up rich foods such as eggs. However, they didn’t want the eggs they had to go to waste—so they would boil and preserve the eggs instead. By the time Easter arrived and the fasting period ended, there were plenty of eggs ready to be eaten. People began decorating them to make the celebration feel a little more special and festive.

Started As Necessity; Now is a Tradition
What started as a simple, practical necessity to preserve the eggs, turned into something much more fun and meaningful. Decorating eggs became a creative tradition, especially for kids, with bright colors, patterns, and eventually Easter egg hunts. 

It turned into an Easter ritual  —a small but meaningful way to celebrate the season, welcome spring, and enjoy family time together. 

When I was younger, I used to go to a friend's home and dye eggs. It was fun, but I never actually wanted to eat the eggs afterwards!!

How to Dye and Decorate Eggs
Dying and decorating Easter eggs isn't complicated. The classic way is simply to hard-boil your eggs, let them cool, and then dip them into cups of colored dye.

You can use store-bought kits or go the natural route with ingredients like turmeric for yellow, beets for pink, or red cabbage for blue.  If you wrap rubber bands around the eggs before dyeing them they will form stripes, or draw designs with a white crayon that magically appear once dipped in color. Stickers, markers, and even a touch of glitter can turn them into mini works of art.

Making Easter eggs is about Creating Memories, Not Perfection
A slightly messy kitchen, a few cracked shells, and lots of laughter usually mean you’re doing it just right.

IN My Kitchen April 2026

It's the beginning of a new month, and I'm joining Sherry at Sherry's Pickings for her monthly blog share of IN MY KITCHEN where anyone can join in the fun and share what's doing in their kitchen. 

I have 2 new decorative plates for display in my kitchen and probably use them for serving at parties.  

Happy Passover 2026

Wishing my readers who celebrate Passover a joyous holiday filled with the love of family and friends. 

Greek White Bean Dip (Creamy Garlicky and Better Than Hummus)

Do you like dips? You will love the simplicity of this Greek recipe,

We had lunch the other day at a local Greek restaurant, and I fell in love with the creamy dip that the server placed on the table that she  referred to as hummus.

I'm not a big fan of hummus so I was going to skip it.I was hungry, so while I was browsing the menu, I took a taste.

I was surprised. This dip tasted very. different than hummus—lighter, creamier, and somehow even more flavorful than traditional hummus. It had a bolder garlic flavor.

A Different Hummus

Turns out, their “hummus” wasn’t regular hummus, and it was not made with chickpeas.                                     

They made it using white beans. It was creamy, garlicky, lemony, and absolutely delicious. I immediately knew I wanted to recreate this dip at home.

The waitress gave me a basic idea of what was in it, but once I got home, I went online to scout out a few more exact recipes for Greek White Bean Dip (because yes, apparently this is a thing… and I’m so glad I discovered it!).

And the best part? You don't need to go to a Greek restaurant because it’s incredibly easy to make at home.

Ingredients for Greek White Bean Dip

• white beans

• lots of fresh garlic

• lemon juice

• cracked pepper

• salt

• water (to thin it out)

• olive oil (optional)

That’s it! It's a healthy dip to serve because it's high in fiber, protein, and antioxidants which is a winner in my book. I make it low in fat, but you don't have to.

My Oil-Free Option (Or the Restaurant-Style Version)

Personally, I prefer not to add oil when I make dips at home. The restaurant version was definitely thinned with olive oil, and let me tell you—it was outstanding.

But let’s be honest… calories add up quickly and olive oil adds  calories that I prefer not to consume.

 I tried thinning my version with water instead, and I actually still liked it. It stayed creamy, smooth, and still had that bold flavor.

                                     But will you like it that way? 

If you are good with the calories, by all means add the olive oil. 

Do you like my muffin tin server? 

I thought up this idea during Covid. Everyone got their own muffin tin not to spread germs. I thought it was so cute and useful that I still make my husband his own little snack tray when he is watching TV. Works for kids too.

I love making individual appetizer trays using muffin tins - no double dipping here!!

Perfect for Parties 

This dip is perfect served with a big platter of crunchy veggies (crudité), pita, or even whole grain GF crackers. It’s creamy enough to satisfy everyone.

This is one dip you’ll want to keep in your regular entertaining rotation because it's so easy to make and a crowd pleaser.

Ingredients:

2 cups of cooked white beans, drained (canned beans work)

3 large cloves of fresh garlic, pressed

1/4 cup of freshly squeezed lemon juice

Cracked pepper and Salt

Optional: 3 tablespoons of olive oil 

Directions: 

Whiz everything together in the food processor.

What is your favorite dip? 

Don't miss my Dolce & Gabbana Exhibit Post with spectacular

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