A few days before the Orthodox Easter, Greek-Cypriots start their traditional Easter baking and dying of eggs. The eggs are dyed in various colours, red being the most commonly used colour.  I wanted to try a few new colours other than the usual red eggs using food as the colouring.  Brown onion skins always work very well but you can also use spices and vegetables to create other shades.  I tested ground turmeric for yellow eggs, red cabbage for blue eggs (yes blue!) and beetroot for red eggs.