Boil eggs with a little salt. When boiled, cool under cold water. Shell. Put in a pan of cold water, then when through shelling, spill water, and put in pan. Half cold water and half vinegar. A little salt and a little sugar. Use cake coloring to color vinegar.

Do not add too much coloring. Add it a little at a time until the color is right. Add eggs. Shake several times next 5 or 6 hours until they color evenly. Put a few pickling spices. Do not refrigerate for 2 days.