Herb Stenciled Easter Eggs

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12 white eggs

12 Carrots, cut into 1-inch thick slices

About 5 Beets, chopped into roughly 1-inch cubes

1 Head of Purple Cabbage, chopped

1 lb Fresh Spinach Leaves, chopped

5 Tablespoons Paprika

2 Tablespoons Vegetable Oil

At least 1 and 1/2 cups of White Vinegar


1/4 Cup Fresh Soft-Leafed Herbs, such as parsley, cilantro, basil, or mint

2 Pairs of Sheer Nylon Stockings, cut into 6-inch tubes (each pair of stockings makes about 6 tubes)

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