The Hot Pepper

Yes, look in the refrigerated area by the deli.

Ever made them? It's pretty easy, mason jars packed with peeled, hard boiled eggs, garlic/onions/peppers/spices, boil 50/50 vinegar/water (you can use up to 2/1 vinegar/water if you like more tang), add 5-10% salt and sugar by weight of liquid, and pour over eggs, seal. Wait at least 2 weeks, one month is better.

Growing up we use to just soak them in canned red beet juice in the fridge for a couple days.

All we have is pickled quail eggs down here