1 tsp. prepared mustard
3/4 c. water
1 tbsp. salt
1 med. onion, sliced in rings
1 1/4 c. cider vinegar
1/2 c. sugar
1 tsp. pickling spice
12 hard boiled eggs

In small saucepan blend mustard with 1/4 cup vinegar. Add remaining 1 cup vinegar and remaining ingredients except eggs. Simmer uncovered 5 minutes or until sugar is dissolved and onions are crisp and tender. Pour over eggs. Cover and refrigerate overnight. These are excellent!