Eggs Pickled

Course : Eggs
Serves: 12
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12 large Hard boiled eggs
2 tablespoons Dijon mustard
2 cup Apple cider vinegar
1/2 cup Fresh water
1 tablespoons Salt
1 tablespoons Celery seed
1 tablespoons Dry mustard
6 drops Cloves
2 medium Sliced onions

Preparation / Directions:

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 sliced onions. Cover and simmer for 10 minutes. Allow to cool, and then pour over the onions and eggs. Refrigerate overnight.

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