Hard-Boil the Eggs:

• Place the eggs in a saucepan and cover them with water.
• Bring to a boil, then reduce the heat and simmer for 10 minutes.
• Transfer the eggs to an ice bath for 5 minutes, then peel them.

Prepare the Pickling Brine:

• In a medium saucepan, combine vinegar, water, mustard, mustard seeds, salt, sugar, turmeric, black peppercorns, and bay leaf.
• Bring the mixture to a gentle boil, stirring occasionally.
• Once heated and well mixed, remove from heat and let it cool slightly.

Pack the Eggs into a Jar:

• Place the peeled eggs in a clean glass jar.
• If desired, add extra mustard seeds or a teaspoon of prepared mustard for a stronger mustard flavor.

Pour the Brine Over the Eggs:

• Slowly pour the warm brine over the eggs, ensuring they are fully submerged.
• Use a small weight (like a clean glass) to keep the eggs fully immersed if necessary.

Seal and Store the Jar:

• Close the jar tightly with a plastic or coated lid.
• Let it cool to room temperature before refrigerating.

Let the Eggs Pickle:

• Allow at least 3-5 days for the flavors to develop.
• For a stronger, more intense flavor, let them sit for 1-2 weeks before eating.