Hard boil the eggs, then set them to the side to cool. Peel and rinse them once cooled.
In a sauce pan over high heat, combine the two vinegars, water, brown sugar, bay leaves, Cajun seasoning, cayenne pepper powder, and crushed red pepper. Bring the mix to a boil.
Remove the brine from the heat and allow it to cool for 5 minutes.
Place the eggs into large sealable canning jars, press down to get them all in.
Pour the brine over the eggs until the eggs are completely submerged.
Seal the jar and place in the refrigerator. Allow the eggs to pickle for 24 hours, then serve.