The fact that I'm more familiar with eggs pickled in beet brine leads me to believe that it is very much a German heritage thing... Pickled eggs absolutely should be very pink, and very vinegary.

If they 'ain't' in vinegar, then they're not pickled, are they? It's a very common farm dish here, but then again any way one can preserve extra eggs are. LOL. I am just now catching up on the last of the egg mania before the hens went on strike.

Lol, one year I decided to fix pickled eggs for a family function. I chose a Chinese recipe that was called something like "One hundred year egg" or "Century egg". As I recall there were beets involved and they turned pink. I placed them among my Deviled Eggs on a tray along with some home grown Italian Parsley. I thought the plate looked very nice and colorful, but there was a "minor revolt" in the family, since I had done a change to their favorite dish.
Who would have thought that eggs would be a controversial topic.

Here is a link that might be useful: Pickled Eggs

I never did traditional pink/red pickled eggs, but when I had guinea hens - tiny eggs - I hard-boiled them and put them into juice saved from dill-pickles and they turned out very nice. Eggs from Bantam chicks work well also.

I don't know if this is a German thing. I never had any there and I just looked through a couple of old cookbooks and could not find a recipe either.

Come to think of it, it might be a German-by-way-of-Russia thing.

I think it's Pennsylvania Dutch/German thing....
In my house pickled eggs are pink.

With hot peppers or with beets both good. I think eggs are pickled by many cultures in a variety of ways.

Here is a link that might be useful: Century egg