2 tbsp. prepared mustard
2 cups apple cider vinegar (5%)
1/2 cup water
1 c. granulated sugar
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
6 whole cloves
2 medium onions
12 hard cooked eggs

In saucepan, blend mustard with a little vinegar. Add remaining vinegar, water, and next 5 ingredients. Cover. Heat to boiling. Simmer 10 minutes. Pour over onions and eggs. Cover. Refrigerate overnight. Serve on relish tray.