Combine water, onion skins, and vinegar in a pot; bring to a boil. Set aside onions for another use. Reduce heat, cover pot, and simmer, stirring occasionally to make sure skins are submerged, for 30 minutes. Remove pot from heat, remove cover, and cool dye to room temperature, at least 30 minutes.
Remove skins from dye and discard skins. Place eggs in the dye and bring to a boil; cook for 15 minutes. Remove pot from heat and leave eggs in the dye until a deep red color is reached, about 30 minutes more.
Transfer eggs to a wire rack to dry, about 15 minutes.
Rub olive oil onto each egg to make them shiny. Store eggs in the refrigerator.
Before adding your eggs to the dye, test your eggs to make sure they all sink in water. If an egg floats, it may be an old egg and will not stay submerged for an even dye.
The nutrition data for this recipe includes the full amount for the onion. The actual amount consumed will vary.
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