No more fighting with stubborn shells — this method gives you perfectly smooth boiled eggs every time. Using slightly older eggs, an ice bath, and a little trick at the bottom of the shell, they peel cleanly and easily. Then they’re turned into creamy deviled eggs with a smooth, tangy filling and a little kick from Worcestershire sauce and paprika
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6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1/2 tsp white vinegar
A few dashes of Worcestershire sauce
1/4 tsp paprika
salt and pepper, to taste
1 green onion, finely chopped (for garnish)
Servings12 halves
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Bring a pot of water to a boil. Gently lower in the eggs and cook for 10 minutes.
Transfer eggs immediately to an ice bath for 10 minutes to stop cooking and loosen the shells.
Use older eggs for best results. Crack the bottom of each egg — there’s a small air pocket that makes it easier to start peeling. Peel the eggs under water; the shells will slide right off.
Cut the eggs in half lengthwise and pop out the yolks. Mash yolks with mayo, Dijon, vinegar, Worcestershire, paprika, salt, and pepper until smooth. Optional: Press the mixture through a fine mesh sieve for an ultra-smooth texture.
Spoon or pipe the filling back into the egg whites. Sprinkle with green onion.
