(Something slightly different.)
I think this recipe has been given previously in this column but it will bear repeating in a plentiful season: boil the eggs quite hard — for half an hour — and, when cool, shell them and place them in wide-mouthed jars. To one quart of vinegar add 1 oz each of ginger and salt, 1/2 oz of allspice and 2 oz of black pepper, well bruised. Bring this to the boil then take it immediately from the fire. Let it stand for a minute, then pour it over the eggs. There must be an inch or more of vinegar on the top of the eggs.
Some people may prefer the vinegar pure and unspiced, or a smaller proportion of condiments. It is a matter of individual taste. Let it stand till quite cold then cover closely. The simplest way to seal a jar so as to exclude the air is to stretch a piece of moistened bladder across the mouth, press the cork in over it, then tie another piece of moistened bladder over that.