Use Old Eggs: Fresh eggs are notoriously difficult to peel. If possible, buy your eggs a week in advance; the slightly higher pH in older eggs helps the shell separate cleanly from the white.
The Ice Bath is Non-Negotiable: Don't skip the ice bath in step 4. Shocking the eggs immediately stops the cooking process, preventing that unappetizing green ring from forming around the yolk and making peeling significantly easier.
Room Temperature Mayo: To ensure a silky smooth filling without lumps, let your Paleo Mayonnaise (or other binder) come to room temperature before mixing it with the warm yolks.
Pipe It Like a Pro: If you don't have a pastry bag, put the filling in a Ziploc bag and snip off one corner. It is much faster than spooning and makes the eggs look like they came from a catered event.
