Marieke’s Mustard Pickled Eggs

1 dozen eggs, hard boiled and peeled
	2 cups vinegar (cider or white)
	2 Tbsps Dijon mustard
	1 Tbsp salt
	2 tsp turmeric
	2 tsp sugar

For big batches: put 2 dozen in spaghetti pot. Cover with cold water. Bring to a boil, then turn heat to low and let sit for 15 minutes. Immediately bash the bottoms while holding under a stream of cold running water, and put in a sinkful of cold water, one by one.  Crack all over before peeling, and start at the wide bottom. Takes an hour or so to boil and peel 2 dozen. 3 dozen fit in a one-gallon glass pickle jar. Put plastic wrap over the mouth of the jar before putting the lid on, to prevent the lid-metal from corroding against the vinegar.
	
Let sit for a week or week and a half. Stir occasionally to distribute the color. Eggs will be bright yellow.