Place eggs in a single layer in the bottom of a large saucepan. Cover eggs by about 1 inch with cool water. Slowly bring to a boil over medium heat. Once boiling, cover the pan and remove from heat. Let sit 12 minutes.

Carefully drain the eggs and run them under cold water until they're cool enough to handle. Transfer the eggs to an empty egg carton to cool completely.

In a sealable quart-size container, combine 3 cups water, 1 tablespoon white vinegar and 1 tablespoon gel food coloring (repeat this step in separate containers for each color you want to use). Be sure gel food coloring is completely dissolved.

Using the back of a spoon, carefully tap eggs all over so the shells are cracked. Dip up to 4 eggs in each container. Dye at least 30 minutes but preferably overnight, sealed in the refrigerator.

Remove eggs from the dye; gently dry with a paper towel. Carefully peel the shells to reveal the "crackled" eggs inside.