Kate: There is a variety of pickled egg recipes previously posted on TKL. I posted one below that references the bright yellow color you referred to.

The other recipes can be found by doing a message board search for {pickled eggs".
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DILL PICKLED EGGS

Yield: 36 servings

36 Egg; hard boiled
2 Dill, fresh bunch; roughly chopped
2 Pickle, dill spears; bottle
2 lg Onion, yellow; sliced
1 Pepper, green bell; julienne
2 Pepper, red bell; julienne
1 qt Vinegar, cider
1 qt Water
Cloves, whole; small handful

Drain pickle juice into large pan. Add
cider, water, cloves and dill.

Bring liquid mixture to full boil;
then reduce heat to simmer for 45
minutes to one hour (make sure you
can open the windows, it's rather
fragrant). Place eggs, vegetable
slices and pickle spears into large
glass or hard plastic container
(large ice cream pail works well).
Strain liquid mixture through a
pasta colander and pour liquid over
eggs and vegetables. Let sit for
24-36 hours at room temperature.

The eggs will be a very, very bright
yellow and have a wonderful dill
flavor the whole way through.

The vegetables and pickles will have
a dill flavor never before experienced
and can be eaten separately or used as
a complimentary garnish.

OPTIONALLY, once the eggs are dill
pickled you can use the brilliant
yellow eggs to make an attractive
and different deviled egg ... just
be sure to use an increased amount
of dry mustard and horseradish to
meet the flavor of the dill.