Pickled Eggs Quebec, this is about the best recipe I've found.
12 Eggs, 12 Whole Cloves, 2 Slices of fresh Ginger Root, 1tsp. Black Peppercorns, 1Bay Leaf, 2 cups Distilled White Vinegar,1/2 cup water, 2 tsp. Salt
Hard boil the eggs set aside and let cool. In a cheese cloth, loosely wrap cloves, ginger root, black peppercorns and bay leaf. Place in a sauce pan with vinegar, water and salt. Bring to a boil and continue boiling for 10 minutes. Discard wrapped spices.
Peel eggs and place in sterile containers. Cover with hot vinegar mixture. Seal containers, chill in the refrigerator at least 3 days before serving.
"Note" I make 1/2 more pickling sauce so the eggs are well covered and and put them in quart canning jars.