When you save the juice from pickled red beets, then you get to marinate hard boiled eggs in it for at least 12 hours. And then you have purple eggs! Which also taste delicious.
I've also had mustard eggs at a local restaurant, chopped atop a spinach salad with mushrooms and sunflower seeds, and I recall vinegar eggs from the movie Dances with Wolves. But I wonder: could you marinate hard boiled eggs in any sauce? I can think of some I want to try: dill pickle juice, curry paste, some kind of Asian soy sauce dressing. . .
Have I lost my mind or does this sound good?