Place eggs in a large saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat immediately, cover, and let stand for 10 to 12 minutes. Drain and cool eggs, then peel.

Combine vinegar, water, and pickling spice in a medium saucepan over medium heat; bring to a boil. Add garlic and bay leaf, then remove from heat.

Place peeled eggs in sterilized jars. Pour hot vinegar mixture over eggs, making sure eggs are completely covered with brine. Top with sterilized lids, seal tightly, and refrigerate for 8 to 10 days before serving. Keep refrigerated.