Firstly, take boiled eggs (make small gashes) in a bowl and add dry ingredients like chilli pwd, Tumeric pwd, Salt to taste, Corriander pwd respectively. Mix them well till the eggs are coated well with these powders. Add some lemon juice untill you obtain desired sourness. But do check on the salt as the eggs are going to be pickled, it might need more salt as a preservating agent.
Secondly, add some oil to the pan and when oil turns hot add cumin seeds, mustard seed and fennel seeds. The fennel seeds can be added as powder or whole seeds depending upon your choice. I like it either way. Fry them untill they are golden brown. Make sure you dont over fry and burn them. When oil cools down add it the masala coated eggs and preserve in a clean dry glass jar. This pickle taste good on the third day. As I mentioned check the salt after second day and add more if needed or else it may start up some fungal growth as egg is a source of protein.
This pickle may last 2 weeks but I recommend not to leave it at room temperature its better to keep it in a fridge. Its always good to make 2 eggs at a time.