The eggs would probably come out and have the texture and appearance of yellow rubber due to the pressure canning process which is very high temperature along with the cooking times required.

Growing up, my mom and grandmother would at times, can pickled eggs. Today, given the more scientific information and advances in safe canning methods, I would never can any type of eggs. You are much safer health-wise to purchase any type of canned eggs such as pickled from a commercial source.

If you are looking for ways to store protein based foods, there are much better options out there...