Mustard Pickled Eggs - cooking recipe

Ingredients

1/2 cup cider vinegar
3 tablespoons prepared mustard (yellow, spicy brown, horseradish, Dijon)
1/2 cup water
2/3 cup sugar or 2/3 cup Splenda sugar substitute
1 pinch salt
10 hard-boiled eggs, peeled

Preparation

Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
Pour the hot mixture over the eggs.
Seal the jar.
Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.