Recipe - Eggs Pickled

12 Hard boiled eggs
2 tablespoon Dijon mustard
2 cup Apple cider vinegar
One half cup Fresh water
1 tablespoon Salt
1 tablespoon Celery seed
1 tablespoon Dry mustard
6 dr Cloves
2 md Sliced onions

Blend the Dijon and dry mustard with a little vinegar, if needed, in a
saucepan. Add the remaining vinegar and all of the remaining ingredients,
except the eggs and cut or sliced up onions. Cover and simmer for 10 minutes. Allow
to cool, and then pour over the onions and eggs. Refrigerate overnight.