Start by boiling the eggs until they are hard-boiled. Once cooked, peel the eggs and set them aside.

In a medium saucepan, combine the white vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have dissolved completely.

In a clean mason jar or airtight container, layer the sliced jalapeño peppers, fresh dill sprigs, and thinly sliced red onion.

Carefully place the peeled hard-boiled eggs on top of the layer of peppers, dill, and onion in the jar or container.

Once the pickling solution is ready, carefully pour it over the eggs in the jar, ensuring that the eggs are completely submerged.

Seal the jar or container tightly with a lid and place it in the refrigerator to chill. Allow the eggs to pickle for at least 24 hours to develop the flavor. For optimal taste, let them pickle for up to one week.

Once the pickled eggs have chilled and absorbed the flavors, they are ready to be enjoyed!

Notes 

Ensure that the eggs are fully cooked and peeled before pickling. Using older eggs can make them easier to peel after boiling.

Slicing the jalapeño without the seeds reduces the heat level slightly while still infusing the pickling solution with a subtle spicy kick. Adjust the amount of jalapeño according to your preferred level of heat.