I have no idea what this is doing on a brewing forum, but I can't resist replying.
There is a tried and true method for hard boiled eggs, and I've used it for years. Here it is:
Put the eggs in a pan, but use only enough to make a single layer of eggs on the bottom of the pan. Add enough water to cover the eggs, about one inch above the tops of the eggs. Bring the water to a boil, as fast as possible.
Once the water has reached a boil, remove the pan from the heat and cover it. Let it sit for ten minutes.
While waiting for the ten minutes to elapse, fill a big bowl with ice water (plenty of ice cubes). Use a slotted spoon to transfer each egg gently from the hot water to the ice water, and let them sit for five minutes.
There! You have perfect hard boiled eggs. To peel them, tap the egg all over on the counter to crack the shell, then roll it gently back and forth a few times. Begin peeling from the air pocket (the large end), and you can generally take the entire shell off in one or two pieces.