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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.
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.
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.