2 tbsp. mild mustard
1/2 c. water
1 tbsp. salt
6 whole cloves
2 med. onions, sliced
2 c. cider vinegar
1 c. sugar
1 tbsp. mustard seed
1 tbsp. celery seed
12 hard-boiled eggs, peeled

In saucepan blend mustard and a little vinegar, water, salt, cloves, sugar, mustard seed and celery seed. Cover and heat to boiling. Simmer 10 minutes. Cool, pour over onions and eggs. Cover and refrigerate overnight. Serve on relish tray as a salad.