Categories: Eggs, Relishes, Pickles 
      Yield: 12 servings 
  
     12    Hard boiled eggs 
      2 tb Dijon mustard 
      2 c  Apple cider vinegar 
    1/2 c  Fresh water 
      1 tb Salt 
      1 tb Celery seed 
      1 tb 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 sliced onions. Cover and simmer for 
  10 minutes. Allow to cool, and then pour over the onions and eggs. 
  Refrigerate overnight.