When a jar of pickles, any flavor, any brand, is empty and the only thing left is juice, do not throw away the juice.  Hard-cook as many eggs as you think will fit into the jar or juice, peel them, and while still warm, drop them into the jar of juice.  After they cool (or before, it really doesn't matter), place the jar in the refrigerator.  These will be wonderful for a high protein pickup any time - for wedges on a cheese/cracker platter - for making egg salad with, even for deviled eggs.  Nothing could be easier, handier, and cheaper.  It's recycling the juice and providing an instant bite for hungry athletes.  For more information on Missouri Egg Council contact Jo Manhart on www.availablejones.com.