Purple Easter Eggs

• 12 whole Large Eggs
• 8 cups Water
• 2 cups Purple Grape Juice
• 1 teaspoon White Vinegar

1. Place all ingredients in a 4-quart saucepan, being sure eggs are arranged in a single layer.
2. Bring to a boil, turn off heat and rest for 10 minutes.
3. Remove eggs from cooking liquid (reserve liquid and allow to cool if you want a deeper egg color).
4. Submerge eggs in ice water to cool completely.
5. For deeper color, return cool eggs to cool liquid; cover and refrigerate overnight.
6. Recipe adapted from Le Creuset.

eggs, water, purple grape juice, white vinegar

Taken from tastykitchen.com/recipes/holidays/purple-easter-eggs/ (may not work)