It's been, literally, 15 years or more since I've had a challenge making hard-boiled eggs.
As some of you might recall, I'm a thrift store/yard sale/estate sale aficionado and have "scored" some sweet finds. One of which was an egg cooker. I'm not sure how old it is but it does soft-boiled, hard-boiled and poached eggs to perfection. As a result, since procuring this handy little critter, I have had only the best hard-boiled eggs. I just set the machine, set my timer and let 'er rip.
Okay, beyond my mechanical egg-cooking advice, some of the things that have held me in good stead about preparing hard-boiled eggs and peeling them is that I've always made sure the eggs I cook are a minimum of 7 days old and that I puncture the shell with a tack or a pin before cooking.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!