My husband LOVES a good deviled-egg, but every time we make them we have an egg problem. The shells stick. Now we have tried every trick out there. Vinegar, starting with cold water, baking soda, old eggs vs new eggs. All the tricks and we still always have an issue. However, I have FINALLY found a fool-proof system. I have been using it for the past year and it never fails me. The glorious Instant Pot®. I use the 5-5-5 method. Pressure cook for 5 minutes, natural release of pressure for 5 minutes, and then a 5 minute ice bath. The shells come off so easily it is seriously like sorcery. I am AMAZED every time.

Start by adding a cup of water to the Instant Pot®

Place eggs in the bottom on the wire rack and pressure cook for 5 minutes.

Let the pressure release naturally for 5 minutes, then manually release all the pressure and remove eggs.

Set eggs in an ice bath for 5 minutes.

Then let the magic happen. They peel off so easily, and all the egg whites stay intact.

If you prefer a soft boiled egg, adjust to a 3-3-3 method.