Hard Boiled Eggs:
Put the eggs in a pot and add 1/2 – 1 tsp. baking soda. Cover the eggs with cold water and heat to boiling. Reduce heat and simmer for 10 minutes.
While the eggs are simmering, prepare a bowl of ice water. When the timer goes off, use a slotted spoon to move the eggs from the pot immediately into the ice water. Let them sit 10 minutes or more until completely cool.
Now you can peel them. I have found that adding the baking soda makes a big difference. I have also read that it helps to use older eggs, not real fresh ones. Usually I do that also.
Cut 6 hardboiled eggs in half lengthwise. Squeeze or scoop the egg yolks into a small bowl. Add to the egg yolks:
1 tsp. vinegar
1 tsp. mustard (I used Dijon)
2 1/2 Tb. mayonnaise
1/4 tsp. salt
Beat well until the yolks are smooth. You can spoon some of the yolk into each white, or for a fancier look, use a cake decorating bag (the kind you put icing in) with a tip that has a large opening. If desired, sprinkle with paprika just before serving.
Recipe from www.glutenfreehomemaker.com