These beautifully decorated Traditional Easter Pace Eggs are made with 100% natural dyes, and spring flowers, herbs and leaves. Traditional Easter Pace Eggs is a very old British traditional method of colouring and dying eggs that are 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 Traditional Easter Pace Eggs, with onions skins, You can also use red cabbage, spinach & beetroot water for other colours.