1-Start by boiling the eggs covered with cold water over medium-high heat, then remove from heat and let them sit for 8-10 minutes. Once done, cool the eggs in ice water and peel them carefully to keep them intact.

2-Next, prepare the pickling liquid by combining 1 quart water, 1 cup granulated sugar, 1 cup distilled white vinegar, 1 tablespoon kosher salt, 1/2 tablespoon ground turmeric, 1/4 cup yellow mustard, 1 tablespoon mustard seeds, and 6 whole cloves (if using) in a saucepan. Bring this mixture to a boil while stirring until the sugar dissolves, then simmer for 5 minutes to blend the flavors fully.

3-Now, layer the peeled eggs and the very thinly sliced sweet onion in a glass jar for even distribution of taste.

4-Pour the warm pickling mixture over the eggs and onion to cover them completely, seal the jar tightly, and refrigerate for at least one week before eating. Don’t forget to shake the jar daily to redistribute the flavors, ensuring each egg absorbs the mustard’s tangy essence.