I don't make deviled eggs often, but I eat egg salad at least once a week, as well as having to make it when I worked for the Soda Shop.....at those times I had to hand peel around 3 dozen eggs each time.
I boil the eggs for 10 minutes, then turn off the heat and let them sit for 10, followed by running cold tap water over the eggs and dumping it a few times. Then I crack the eggs on the counter and they usually peel off in a single strip.
As to my filling, I just use mustard and mayo, with lots of pepper and salt to taste, and top them with paprika. For the egg salad, I use a potato masher to mush them up, add the mayo, mustard, salt and pepper, and serve it still warm.