½ cup Gills’ pickled red onions
2 cups pickled onion brine
4 sprigs of fresh tarragon
1 tsp mustard seeds
1 tsp herbs de provence
6 hard-boiled eggs, peeled
- In a jar, layer the pickled onions and eggs.
- Combine the herbs and mustard seeds and pickled onion brine.
- Pour over the eggs, seal the jar and refrigerate at least 3 days for flavors to develop.