Hard boil the eggs. Put the eggs in a pot and cover with water.

Bring the eggs to a boil, reduce the heat to a simmer and cook for 8 minutes

Drain the eggs and run under cold water until cool

Bring the Red wine vinegar, cup of water, sugar, mustard seeds, bay leaf and salt in a pot and simmer for 5 minutes to dissolve sugar and salt. Let cool to room Temperature

Peel the eggs

Pour the vinegar mixture over eggs and let sit in the refrigerator over night or up to 1 week