A procedural change at the local hard boiled egg factory

I make deviled eggs with pickled eggs and a wasabi/mascarpone/yolk filling.
I peel them by putting one in a cup with some cold water in it. Shake it with your hand on top and the shells break apart nicely and water gets behind some stubborn parts. Too hard of a shake will rip the albumen, but it sure beats trying to chew if off tiny bits of shell