ACADIAN DYED EGGS

Eggs
Clover or small fern leaves
Dry brown outer skin of onions
Egg piercer or needle
Cold water
Nylon stockings

Gently punch a tiny hole in large end of eggs; let eggs drain. Dampen egg shells with water, and press clover or fern leaves face down on shell.

Cut stockings in pieces large enough to cover eggs. While holding leaves in place, stretch and wrap a stocking piece around each egg; twist lightly and tie securely with a thread or string.

Place eggs and onion skins in cold water in a large pan; gradually heat to boiling. Reduce to low heat and simmer 30 minutes. Remove eggs; let cool.

Cut stocking from eggs; remove leaves. Eggs will be rosy brown with a pattern of clover or fern leaves.

Source: Foods a la Louisiane by Louisiana Farm Bureau Women's Committee