I forgot, we used to make "Red Beet" eggs. Known as "Beet Root", Down Under. We use to take hard boiled eggs and put them in with the red beets when we pickled them. The eggs would turn a deep reddy, purple color right to the yolk. I was never crazy about them, since I am not a great fan of red beets either. The recipe for the brine was white vinegar, alum powder, water and some salt, if my memory serves me right.
Old eggs definitely are easier to peel, you just need to remember to turn the eggs every few days to keep the yolk centered.
P. Lynn Miller
http://members.optusnet.com.au/lynnmiller/index.html