I love duck eggs. I think they are way better than chicken eggs in many ways. But one thing I've noticed is that it's A LOT harder to remove the shell from boiled eggs without marring the egg white and ruining the shape of the egg. A lot of the white tends to come off with the shell and results in a funny looking boiled egg. This is fine for just eating them, but I think I want to try to make deviled eggs this thanksgiving (which I've never done, I've never even tried a deviled egg before) and I want the eggs to look pretty, lol. Anyone got any tips for removing the shell without disfiguring that perfect egg-shaped white?