I Will Be The First To Admit,

for me the kitchen is a deathtrap,

 every-time I venture into it, the kitchen takes delight in harming me in some way, even taking ice out of the tray gave me something akin to a paper cut, and do not get me started on boiled eggs! no wait a second this is what this post is about, with spring around the corner what better way to liven up a summer salad than with coloured pickled eggs?

 and in many cases the colouring adds to the flavour,

from the article,

Now pick your colour and your flavourings. Add them to the pot! You’re wondering if the colour leads to flavor. The answer: Some more than others. In the case of the pink dye, the eggs will take on a distinctly beet-y taste. And while the purple eggs have notes of caraway, they’re not particularly cabbage-y. The yellow and orange dyes are the most subtle of the bunch, the flavor not far off from that of still-white pickled eggs.

When it comes to adding more flavor to your brine, pretty much all vinegar-pickle principles apply here: Whole spices are ideal, and for a brine this size, I’d recommend sticking with an amount between a teaspoon to a tablespoon, depending on how strong you’d like it. Try black or pink peppercorns, mustard seeds, coriander seeds, cumin seeds, caraway seeds, or red pepper flakes. You can also experiment with herbs: Dill would work beautifully here, and tarragon would be nice in the more subtle orange brine,

 so there you have it, no more boring white eggs on the summer salad table, eggs go technicolor!