Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 12 minutes. Transfer eggs to a bowl of ice water to cool.

In a separate bowl, combine soy sauce, vinegar, water, garlic, peppercorns, and bay leaves to create the adobo marinade.

Peel the cooled hard-boiled eggs and place them in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best flavor.