1 doz. eggs
2 med. size onions, sliced 1/4 inch thick
2 c. white vinegar
1 tbsp. peppercorns
1 tsp. whole cloves
4 sprigs fresh tarragon
4 bay leaves
2 tsp. salt
2 c. water

Place cold eggs in warm water and let stand a few minutes. This helps keep shells from cracking during cooking. Transfer eggs to large pan of boiling water (there should be enough water to cover the eggs). Reduce heat; simmer 8 to 10 minutes. Cool eggs promptly in cold water. Peel. Place in hot sterilized jars. Combine remaining ingredients; store in cool place.