I'd try that recipe with the pickled beets. I did a few quarts of beets last fall.
I fired up a batch of eggs with the recipe I posted a while back. My wife laughs when she sees me taking off the cover and smelling them. Wednesday marks two weeks and then it's on!
I grew up in South Central PA and the only pickled eggs were called red beet eggs. We use vinegar, sugar, a few pickling spices, sliced onion, and sliced pickled beets. The eggs sit in the beet juice and are perfect at about 5 days. You want to have the egg whites red, and the yolk still yellow. Yum!!
If anyone wants the full recipe I would be happy to oblige in a message.
Heres a recipe. Just ate the last of them. Pretty dam gd. 1 dz eggs, 2 cups vinegar, 1 jar sliced jalopenos including the juice.( 11 ounces), 1 onion finely chopped, 1/2 cup water, 1 T- tobasco, 1 T- salt. Boil all ingredients together for 10 min. Not the eggs. Let it cool. Put 6 eggs in each qt jar. I also sliced onions and added to each jar in between eggs. Pour brine over and let them sit in fridge. At least a wk, longer is better. I also spooned the jalopenos in each jar so they had equal amounts.
I made BugleTrout's recipe 3 weeks ago, turned out fine. On a sidetone, I made an egg-salad sandwich with pickled eggs and it certainly was "tangy" to say the least. But, good none-the-less. Slice and cross-cut your eggs (it takes 2 eggs to make 1 sandwich worth of egg salad), add Lowrey's and as much mayo as your taste prefers...