Chop up the
Red Cabbage (1 head)
Water (to taste)
and chopped red cabbage into a large pot.
a into the pot.
Bring to a boil and cook for 12 minutes.
Remove the eggs and carefully place into wide-mouth glass jars.
Pour the cabbage water over the eggs; make sure all eggs are fully submerged.
If you'd like a lighter shade of blue, place a capful of
Distilled White Vinegar (2 Tbsp)
. Keep the eggs submerged in the liquid and refrigerate overnight.
The next morning, drain the liquid out and and gently dry the eggs with a cloth or paper towel.
Keep the eggs refrigerated until you are ready to eat, hide, or decorate them! Enjoy!