PICKLING EGGS

Use eggs that are about 2 weeks old for hard boiling purposes. The albumin separates from the shell in older eggs making them easier to peel.

When making brine always use vinegar, though I don't recommend balsamic. You can add any of the following ingredients: Brown sugar, mustard seeds, whole peppercorns, bay leaf, cinnamon, whole cloves, fresh dill or pickling spices. For a spicier, hotter egg, add Tabasco sauce, cayenne pepper, red peppers or jalapeno peppers. Removing the seeds will cut the heat.

It is important to use jars that have been washed in hot soapy water. Be sure your hands are very clean before peeling the eggs and try not puncture the egg white.
Pickled eggs MUST be kept in the refrigerator unless you use canning methods. This method will keep in your pantry for months without a problem.

When dishing the eggs out of the jar, ALWAYS USE A CLEAN FORK OR SPOON TO AVOID CONTAMINATION. Follow these rules of common sense and you won't have a problem.

You can eat these out of hand or slice them in a salad, over a sandwich or for a very interesting egg salad sandwich just chop finely and add mayo. For an interesting color, add beet juice to the brine. The eggs will take on a deep red color but the inside of the white will remain white. For deep yellow eggs, add tumeric.
This is how I make mine:

PICKLED EGGS

6 hard boiled eggs (I use Jumbo size)
1 cup white vinegar
1 cup apple cider vinegar
1/2 cup water
1 Tbsp. brown or white sugar
1 Tbsp. whole peppercorns
1/4 cup brine from Hot and Spicy Pickles
2 hot red thai or red peppers

Place all ingredients into a saucepan. Bring to a boil and simmer for 5 minutes. Off the heat and let it cool. Peel the eggs, place them in a clean jar, then pour the brine over eggs be sure the brine completely covers the eggs. Place the lid tightly on the jar then refrigerate.
The eggs will be ready to eat in 7 to 10 days. The longer they remain in the brine, the more pickling will occur but eggs will become somewhat rubbery. Not that I even care. LOL

That's it. Now use your own imagination.