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

In saucepan, blend mustard with a little vinegar, add remaining vinegar, water, and remaining ingredients. Cover, and heat to a boiling. Simmer 10 minutes. Cool, pour over onions and eggs. Cover, refrigerate overnight.