Before I was married, my hard boiled eggs were more like bedeviled eggs after many attempts at trying to get consistently smooth peeled eggs. They were often pitted, dented and cracked. My mother-in-law, Inge’s Deviled Eggs always came out smooth and delicious. Her secret? She used an egg piercer or a pushpin and ice water. (See recipe). That really did the trick! In a pinch: No tarragon? Use parsley instead.