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

In saucepan blend mustard with a little vinegar; add remaining vinegar and next 6 ingredients. Heat to boiling, cover and simmer 10 minutes. Cool. Pour over onions and eggs. Cover and refrigerate overnight. Serve on relish tray or as a salad. Makes 12 pickled eggs. Pickled eggs will keep about 3 weeks when stored in refrigerator. After that time they loose flavor and texture.