These mustard pickled eggs are a delightful snack that can last in the fridge for what feels like forever. Here’s how to make them:

Ingredients:
12 eggs
1 medium onion, sliced
4 cups water
1 cup white vinegar
1 cup sugar
1 tablespoon kosher salt
1 tablespoon mustard seeds
3 tablespoons yellow mustard (or 1.5 tablespoons mustard powder)
2 teaspoons turmeric
Instructions:
Boil the Eggs:

Hard boil the 12 eggs and peel them.
Prepare the Pickling Liquid: