Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 12 | Hard-boiled eggs, shelled |
| 4 cups | Vinegar |
| 1 teaspoon | Ground mustard |
| 1 teaspoon | Pepper |
| 4 | Cloves, whole nails,[opt] |
| 2 | Or more dried chile peppers |
| 1 teaspoon | Salt |
| 1 | Bay leaf |
Make a smooth paste of the mustard, salt and pepper with a little vinegar, and stir into 4 cups of boiling vinegar and cook, stirring for 1 min. Put eggs into a quart jar with the red peppers, bay leaf and optional cloves and pour the boiling vinegar over them. Cover and refrigerate for 2 weeks. Submitted By JIM WELLER On 03-16-95