Boil and peel a eggs

Chunk up onion and simmer in hot sauce to soften onion

Put half the eggs in a large sterile glass jar and ladle half of the onion over eggs and add the rest of the eggs.

Pour the remaining onion and sauce in the jar, be sure the eggs are covered, ad more vinegar or hot sauce if needed.

Cover and refrigerate for 10 days, they must remain refrigerated and will last 2 months