I actually never eat them same day if I can help it--I let them sit for up to a week, sometimes longer, but it's a personal preference that will depend on how salty you like them. They don't spoil as quickly as a normal peeled egg would because the salt and vinegar act as a preservative and draw some of the moisture out. My favorites are the ones that have been pickling longer than a week; the bring soaks inwards slowly and actually changes the texture of the yolk until it is more custardy (though I also tend to leave them slightly soft, closer to a 7- or 8-minute boil than a 10). I recommend making a batch of five or six and waiting a couple of days and then sampling them day-by-day to find your preference!
I've not made this, but I'd say the sugar is essential. However, a tablespoon dissolved into a cup of liquid which is then used to incredibly thinly coat an egg is not going to result in the consumption of much sugar at all. I say this as a fellow diabetic who's now planning to make the recipe.
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