2 tbsp. mustard
2 c. vinegar
1/2 c. water
1 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
6 whole cloves
2 onions, sliced
12 hard-cooked eggs

Blend mustard with vinegar, water, sugar, salt, celery seed, mustard seed and cloves. Heat to boiling, cover; simmer 10 minutes. Cool. Pour over onions and eggs. Cover. Refrigerate at least 12 hours before serving. Will keep 3 weeks stored in refrigerator.