I have a question for all you lacto-fermenters out there. Is it possible to lacto-ferment hard boiled eggs, like pickled eggs without the vinegar? Can I use my remaining lacto-fermented pickle juice to do this?
Try a small batch and let us know. If they don't ferment properly, they'll probably go bad and you'll be able to tell. Interesting idea.
I know you can dry-preserve eggs packed in salt, I see no reason why you couldn't preserve them in a salty liquid medium, especially if it has lactic acid in the brine.