Boil 12 eggs and peel. Combine:

2 c. vinegar
2 tbsp. salad mustard
1 c. sugar
1/2 c. water
1/2 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
6 whole cloves

Boil and peel the eggs and set aside. Put other ingredients in small kettle. Simmer 10 minutes. Cool. Add eggs and 2 sliced onions. Cover and refrigerate.