You know how people say salt your pasta water so it tastes like the sea? And if you don't, no matter how much you salt your pasta sauce, you're sort of already screwed? Pickling eggs has a similar effect. You can add all the vinegar you want to your egg salad, but using pickled eggs will always be brighter, punchier, and all around better..
But while eggshells adore natural dyes, egg whites are a bit more... how do we put this nicely... choosy. I tried pickling eggs with parsley, spinach, matcha, carrots, even Korean gochugaru—but all yielded a yellowish-grayish-brown shade of, well, eggshell. That certainly wasn’t the cheerful spring look that I was going for.
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