Here are a few from The Encyclopedia Of Country Living. Maybe you can modify one of these. Any typos belong to me.
Mustard Pickled Egg
1 qt. Vinegar
1 t. dry mustard
1 t. salt
1 t. pepper
Pour brine into your pickling jar and add the eggs. Let cure at least 10 days.
Spiced Pickled Eggs
Make a brine of 1/2 c. salt to 2 cuts water. Soak eggs in the brine for 2 days.
Pour off brine and make a new brine by heating 1 qt. Vinegar, 1/4 pickling spice, 2 cloves garlic and 1 T sugar. Bring to a boil and cover the eggs.
Canned Pickle Eggs
Fill sterilized Quart jar with peeled, cooled eggs (about a dozen will fit in a quart jar)
Add to the jar
1 spig of dill
1 chopped clove of garlic
1 dried crushed red pepper
1 t. peppercorns
In and enamel or other noncorrosive pan combine
For each quart of eggs:
3 cups white vinegar
2 T. sugar
Bring to a boil and simmer five minutes. Pour hot liquid over the eggs and spices to within half an inch to the jar's top. Water bath for 20 minutes.
Lurker