2 tbsp. prepared mustard
2 c. white vinegar
1/2 c. water
1 c. granulated sugar
1 tbsp. salt
1 tbsp. celery seed
4 whole cloves
2 med. onions, sliced
12 hard cooked eggs

In saucepan, blend mustard with a little of the vinegar. Add remaining vinegar, the water, and next 5 ingredients (tie spices in a cloth bag). Cover and heat to boiling. Simmer for 10 minutes. Cool; pour over onions and eggs. Cover and refrigerate overnight.