Hard-boiled eggs are a near perfect food, but they are slippery little dudes and, depending on how slick your cutting board is, there is a real risk of them sliding about while you attempt to slice them with a sharp object.
If you are cutting just one egg, your risk of injury is very low, but if you’re cutting closer to a dozen — when making devilled eggs, for example — their slipperiness becomes exponentially more annoying, and the chance that you’ll slip and cut yourself increases along with that annoyingness.
The solution is simple: Grab a paper towel. Just as a paper towel can prevent your cutting board from slippin’ and a slidin’, so it can do for your eggs.
After you’ve peeled and rinsed your eggs — and I always rinse to remove any tiny bits of shell — place them, one at a time, on a dry paper towel. The moisture from the egg will help it cling to the towel, stabilising the egg and preventing it from scooting away.
Slice safely, wipe the knife on the edge of the paper towel to remove excess yolk (this ensures your next cut will be a clean one), and repeat until all of your eggs are halved.