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After hard-boiled eggs have cooled, tap them with a knife or roll them on the counter to crack the shells -- but don't peel them! Place the eggs in a saucepan with 2 tea bags and enough water to cover. Bring to a boil, cover and reduce heat to low; simmer for 20 minutes. Once cool, transfer the pan to the fridge and steep eggs for at least 3 hours or overnight. Drain and peel the eggs to reveal the pattern.