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After peeling the eggs and cutting them in half, I put the yolks through a hand grater (the type that has a small compartment for the food and has a turn handle). This makes the yolks easier to mix with your dressings and seasonings.
I use a small scoop (like a miniature ice cream scoop) that has a release button to scoop uniform amounts of the mix into the egg white halves. I top my eggs with a dash of Old Bay. They look neater this way. (I got my small scoop from Pampered Chef.)
By Debra from Bel Air, MD
Related: 
Deviled Eggs Tips
By
08/28/2008
If you want all deviled eggs to remain equals slice them through the long way & not the short way.
If you slice them crosswise one side will hold more filling than those sliced lengthwise.
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