I looked online for pickeled egg recipes and found a ton, then ignored them all and did it my way. I started with the leftover juice from our locally made Kogels Red Hot pickled bologna (weiners?) then added some more spices and plenty of beet juice. The Red Hots originally had bay leaves and red chile peppers and I have no idea what else for spice, but beet juice and more peppers is all it really needs to make Deep Purple eggs that make your mouth water just thinking about them. I had some minced onion in the cupboard and emptied that into the jar. I bought a one pound jar of hot chile peppers and instead of dicing or mashing and only using one chile as in a recipe I saw, I used the whole jar full. I put it in the jar with some boiled eggs without heating it. After a few days in the fridge I had the best pickled eggs I ever tasted. I gave my mom a couple and she liked them too. After a week they were even better and hot enough to make my lips tingle after I ate them. I finished them Labor Day but the juice is still in the fridge ready for more eggs.