There are no home canning directions safely pickle eggs. Home pickled eggs stored at room temperature can lead to botulism.
For safe pickled eggs, they must be refrigerated. Eggs are hard-cooked, peeled and cooled. Then a pickling solution is made, boiled and poured over the peeled eggs. Store in a container that can be closed or sealed tightly. Canning jars are a good choice. A quart-sized canning jar will hold about one dozen medium-sized eggs. The eggs should be completely covered with the pickling solution.
See the National Center for Home Food Preservation for recipes and instructions.
