The secret to making easy-to-peel hard-boiled eggs includes using eggs that are at least a week old and cracking the shells slightly after cooking, then placing them in an ice bath afterwards. Hard-boiled eggs stored in the refrigerator for later use are easier to peel before they are refrigerated.
A key component to preparing hard-boiled eggs that are easy to peel is to not use fresh eggs. The fresher the egg, the more the membrane underneath the shell sticks to the egg white. This makes the shell and membrane very hard to remove without damaging the egg white. The best eggs for easy peeling are at least a week old and ideally over 10 days old.
Another trick is to lightly crack the eggs immediately after they are done cooking. An easy method for cracking hot eggs is to drain the hot water from the pot and shake the pot gently until all the eggs have some cracks in them. Use a spoon to transfer each egg into a container of icy cold water. This helps to loosen the membrane from the egg white, which makes the shell much easier to loosen.
Although peeled eggs can only last a few days in the refrigerator, it is slightly more difficult to remove the shell cleanly after the hard-boiled eggs are fully chilled. Unless the eggs need to be stored for more than a day or two, peeling them before refrigeration is much easier.