The fresher the egg, the more difficult it is to get them to peel well-so extra fresh eggs aren't the best suggestion for hard boiled eggs. You should start with room temperature water and eggs and peel under cool water from the large end first. This should make the eggs perfectly peelable every time.
Please let me know if I can assist further!
Try adding salt to the water before you start heating it. Use about 2 tablespoons of salt per quart of water.
Hope this helps.
Please visit this link. http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_1702229,00.html
This question just came up on food network and should be helpful!