Step 1

Prep your ice bath before you cook the eggs. Grab a large enough bowl to fit all your eggs. Then add a few handfuls of ice cubes with enough cold water to submerge the boiled eggs. Set aside.

Step 2

Take a medium-sized pot big enough to fit the eggs in a single layer. Fill it half full with water and bring it to a boil over medium-high heat. Once the water reaches a rolling boil, stir in the vinegar and salt. Then, gently lower the room-temperature eggs into the boiling water with a slotted spoon. Start a timer once the last egg hits the water and cook for 6 minutes*. Transfer the eggs to the waiting ice bath and cool down for 5 minutes.

Step 3

Gently tap-tap-tap the cooled eggs on a flat surface and softly roll the eggs with the palm of your hand. Then peel the eggs, and rinse off any pieces of eggshell. Place the eggs in a glass bowl or airtight container that fits the eggs snuggly.

Step 4

Whisk together the marinade ingredients in a bowl. Then pour it over the peeled eggs. Cover the container with a lid or plastic wrap. And let the eggs marinate at room temperature for at least 1 hour, or preferably, refrigerate overnight.

Step 5

Transfer the eggs to a clean airtight container. They will keep in the fridge for up to 4 days.