Yes, peeling hardboiled eggs with a teaspoon is faster, for me, especially when the eggs are well chilled.
Also, for the filling, I use a small "ice-cream scoop" with the metal 'sweeper' that sweeps contents out of the scoop when you push on the little thumb handle. Restaurants use them for butter balls. Also works nicely for melon balls.
A slightly larger one (still smaller than an ice-cream scoop) works nicely for cookie dough.