Deviled Eggs

I realize that winter in Canada isn't typically the season to whip up a batch of deviled eggs, but in our family we all adore a good deviled egg so we don't like to wait for the picnic-type weather to come around before we make a batch.  When a tray of these babies is set before our family everyone eagerly snatches them up.  We love them a little sassy so we add dry mustard to give them some zing.

Definitely a crowd pleaser at any big function.  Enjoy!

Post updated: September 24, 2015
Yield: 24 deviled eggs

12 eggs
2 tbsp baking soda (optional but I highly recommend it)
6 tbsp mayonnaise (or more if you like them saucier)
1 tsp dry mustard

Garnish - paprika or dried dill (optional)

To boil eggs:
Place eggs in a large pot and fill with water until all eggs are completely covered. Add in approximately 2 tbsp of baking soda (this will help to loosen the membranes and make peeling them a LOT easier).  

Bring to a boil on high heat. Once the water is boiling remove the pot from the heat, cover the pot and let it sit for 17 minutes. Carefully drain hot water and fill with cool water. Let sit for 10 minutes. Peel eggs. 

Slice each egg in half lengthwise. Scoop out the yolks and place in a medium-sized bowl. Add mayonnaise and dry mustard. Blend together with a fork until smooth.

Using a small spoon, fill whites with yolk mixture, heaping slightly. Sprinkle with paprika, if using. Cover and refrigerate for up to 24 hours.

Alternative: If you'd like to add more zing to your deviled eggs, try adding 1 tsp of horseradish to the yolk mixture.

Source: The Baking Bookworm