Carefully place one sprig of cilantro or Italian parsley, over each egg. Make sure the leaves lay flat onto the egg. They stick better if you moisten the egg first.
Cover the egg with a napkin, and gather the napkin towards the back of the egg. Alternatively, use nylons.
Tie the napkin tightly with a rubber band. Do the same with the remaining eggs.
Carefully place the eggs in an electric tea kettle or a Dutch oven, six at a time.
Cover the eggs with onion skins, then fill the tea kettle/Dutch oven with water. Add a few tablespoons of white vinegar if you'd like.
Bring the water to a boil. Once the water reaches the right temperature, it will shut off automatically, unless you're using a pot.
At this point, you can leave the eggs in there for at approximately 30 minutes.
Carefully remove the eggs, one at a time.
Unwrap, and carefully peel the herbs off of the eggs.
Continue until all the eggs are uncovered, then display those beautiful eggs proudly!