Pickled Egg recipes please!

2 tbsp mild mustard 2 c. cold water 2 c. white vinegar 1 c. sugar 1 tbsp salt 1 tbsp celery seed 6 whole cloves 2 med onions 12 hard cooked eggs In saucepan blend mustard with a little vinegar, add remaining vinegar and next 6 ingredients. Heat to boiling, cover, simmer 10 mins. Cool pour over eggs. Cover and refrigerate overnight.

A really easy way that I use sometimes is to put boiled eggs in the liquid left from pickled beets. Just put it in the refrigerator and in about a week, the eggs are delicious! I'm going to try your recipe, too.

We love pickled eggs and beets in our house. This is the recipe that we use. I got it years ago from allrecipes.com. The beets gives the eggs the most fantastic color and the longer they sit, the deeper the color. Quick Pickled Eggs and Beets Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 4 Hours 30 Minutes Yields: 8 servings "Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. Will keep in fridge for up to 2 weeks." INGREDIENTS: 8 eggs 1 (15 ounce) can sliced beets with liquid 1/2 cup white vinegar 1/2 cup white sugar 1/2 cup water 1/2 teaspoon ground cinnamon (optional) DIRECTIONS: 1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container. 2. In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.