Peel hard-boiled eggs and reserve. Wash and dry produce. Slice the roots off of 1 cup of wild ramp whites and trim the woody ends off of 2 sprigs of rosemary.

In a large metal saucepan, bring vinegar to a boil with water, pickling salt, black peppercorns, red peppercorns and red pepper flakes. Remove saucepan from heat and stir in verjus.

Place peeled eggs into a clean widemouth quart glass jar and layer in the wild ramp whites and two sprigs of rosemary. Fill jar with pickling brine and seal jar tightly. Place jar in the refrigerator and let rest for 3 days. Consume the pickled eggs within another 3 days.