Pickled Eggs

12 hardboiled eggs
2 T prepared mild mustard
2 C apple cider vinegar
1/2 C water
1 C sugar
1 T salt
1 T celery seed
1 T mustard seed
6 whole cloved medium onions, sliced

In saucepan, blend mustard with a little vinegar, add remaining vinegar, water and the next five ingredients.  Cover and heat to boiling, simmer ten minutes.  Cool.  Pour over onions and eggs.  Cover, refrigerate overnight.  Serve whole, on a relish tray or on a salad.