Step 1

Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat, and set aside 8 to 10 minutes. Drain, cool in ice water, and peel.

Step 2

Place rack in the bottom of the Instant Pot and add 1 cup water.  Put the eggs on the rack.  Cook on High for 5 minutes and then natural release to depressurize.  Remove the eggs from the pot and submerge them in a bowl of cold water until cooled.  Peel the eggs.

Step 3

Mix together the warm water, powdered sweetener, red wine vinegar, salt, and food coloring until fully dissolved.   Put the eggs, onion, bay leaf, and spices in the pickling liquid in a plastic container and refrigerate for at least 2 days.