This is not meant to be a reply to original question, but I have a followup question regarding same topic. My husband and I recently moved to a rural area on about 2 acres and a new home and, as I nice surprise, our neighbor has a hen house. Lucky us, we can purchase all the most beautiful large brown eggs we could ever want, taken right from the hen house. My problem is not with cooking to hard boil the eggs, and not with preparation for the filling to make deviled eggs, but rather I cannot get the shells off these eggs without ruining the whites. I use my standard method, i.e.; immediately after cooked, I drain pot and chill eggs in an ice water bath, mostly ice. It seems like there is some type of membrane that won't detach from the cooked egg white. Thus, the eggs do not look too attractive when stuffed, all bumpy and uneven, not suitable for guests. Is it because they are actually too fresh. I do use them either immediately or within a few days after getting them? Any tips would be most appreciated, after all, what is a good picnic without some yummy and attractive deviled eggs. Thanks.