Save the onion skins throughout the year for this occassion. I did mine in a few batches. Cut out cloth that is large enough to fit around one egg with a rubber band. Put some onion skin on the cloth and wrap the egg in the onion skin. You do not have to have whole onion skins, but, the larger the pieces the better. Then carefully bring the cloth up and tie it with a rubber band or a metal twist tie (paper removed) or florist's wire.
Put some of the onion skins in a pan of boiling water with the vinegar, then lower some of the eggs into the water, sitting them on top of the onion skins. Reduce the heat to a bare simmer, then add the cloth covered eggs.
Let the eggs cook in the hot water for about a half and hour. Remove and cool. If you have eggs left, you can put them in that water with a little red food gel and get really pretty red eggs as well - just be sure to lay them on top of the onion skins on the bottom of the pot. Cook them a long time, too.
When the eggs have cooled off, put a light coating of vegetable oil on them to make them look shiney. Refrigerate them.
After admiring your eggs, you can use them to make salads, deviled egg appetizers, snacks, hard boiled egg for on the go breakfast, or egg salad roll-up sandwiches. Enjoy!
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 19 (63%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 88.1mg||27 %|
|Sodium 29.2mg||1 %|
|Potassium 27.9mg||1 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 2.6g||4 %|
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Calories per serving: 30
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