1 tbsp. Prepared mustard (sometimes use dry mustard, or ½ and half)
1 ¼ cup vinegar/cider vinegar, divided
¾ cup water
½ cup sugar
1 tbsp. Salt
1 tsp. pickling spices
1 onion, sliced and separated
12 shelled hard cooked eggs
Add all of the ingredients except for the eggs. Simmer uncovered for 5 minutes until onions are crisp and tender. Pour over eggs, cover and refrigerate over night.
Hard-boiled eggs: put eggs in cold water, bring to boil shut off heat and leave for 15 minutes. Rinse with cold water immediately.