Egg-stravaganza

Eggs were starting to pile up in the refrigerator, supply exceeding demand, especially the Silkie eggs.  I abhor waste and began to think about what I could do with this overabundance before I had to throw them out.  It's best to use older eggs for hard boiling as they're much easier to peel.  Aha!  Pickled eggs would do the trick.  The recipe I found called for six hard-boiled eggs.  Six?  Pshaw, not worth the time and effort.  I boiled eighty-six.  Granted, these were the Silkie eggs, half the size of regular eggs, the equivalent of only forty-three of the others.  That doesn't sound reasonable even to me, but I was in the grip.  I really must learn to curtail my enthusiasm.  For statistical purposes, it takes exactly two-thirds of a four-hour NASCAR race to peel eighty-six mini-eggs.  Twenty eggs fit into one wide-mouth quart jar.  Two jars are pickling in a beet-juice brine for the pink color, and two have Thai chili vinegar (I made a gallon of that some time ago, again in the throes of madness).  Now, instead of one bucket of eggs, I have four quart jars taking up space in the refrigerator.  Anyone doing the math would realize I had six eggs left over.  I made deviled egg salad, spread that on crackers, and ate it for dinner.  Then I went out to put the critters to bed.  And picked up another dozen eggs.