Place eggs in medium saucepan. Cover with water 1" above the eggs. Place on stovetop over high heat.

Bring to a boil. Immediately remove from heat and cover. Let sit 18-20 minutes.

Pour cold tap water into pot allowing the hot water out by holding the pot on a slant. Let eggs sit in cold water for 1-2 minutes, then peel easily.

NOTE: (no garbage disposal/shells for gardening method) I peel the eggs under running cold water with a colander underneath to catch the shells. I placed the eggs onto paper towels to rid excess moisture for egg salad, OR place peeled eggs into a bowl of cold water, cover and refrigerate where they keep for about 4-5 days.