I skimmed the thread. Use eggs very close to their printed expiration date and they will be easier to peel. The membrane separates from the albumen a lot easier. Sometimes if I want deviled eggs I plan a few weeks ahead and buy eggs in advance.

Have an ice water bath ready for eggs that are done boiling as well. I don’t really have an explanation for that one. Maybe the coldness hardens the whites enough to where they break less during the peeling process. I know it stops the yolk from continuing to cook so you can better control that outcome.

I live near a brewery that has smoked pickled eggs. I’m not much of a drinker but the cravings for the pickled eggs send me there often enough.