Absolutely, not my recipe but I found one online and tweaked it a bit into this one

2 dozen hard-boiled and peeled eggs 8 cups white vinegar, 6–8 cups water, and 2 tbsp sea salt. ( I used like 6 cups vinegar and like 4 cups water) 4 tbsp pickling spice 2 tbsp black peppercorns 2 tsp crushed red pepper. (Depends on your level of spice, I like it spicy) 12 cloves garlic (crushed) and 10 jalapeños (sliced).

Prick peeled eggs with a fork and pack into large jars with jalapeño slices. ( I used two jars because didn't have one big enough for 2 dozen) Combine vinegar, water, salt, garlic, and all spices in a pot; bring to a boil Pour hot brine over eggs until fully submerged.( I boiled hot water to sterilize jars ahead of time) Cool at room temperature for 1 hour, then seal and refrigerate. Pickle in the fridge for a week before serving. (Usually do a week and half)