Pickled Eggs

Arrange unshelled large eggs in a pot that is wide enough to allow for a single layer. 

Cover eggs by 1 inch with cool water. 

Over medium-high heat, bring water just to a boil. 

Remove the pot from the heat, cover with a snug lid and set aside for 12 minutes.

Using a slotted spoon, transfer eggs to a bowl of ice water, stirring gently to cool them down. 

Once cooled, pat eggs dry and store in the refrigerator until ready to use, or peel immediately. Place in a large sealable jar or bowl.

Meanwhile, in a medium saucepan, combine vinegar, 1 cup water, sugar, allspice, peppercorns, mustard seeds and bay leaves, and bring to a boil. Boil 5 minutes.

Remove pickling mixture from heat, and while hot, add to the container of peeled eggs. 

Cover and refrigerate at least 2 days or up to 1 week (the longer eggs soak in the mixture, the more pickled flavor will intensify).