boiling free range eggs
Just finished making deviled eggs for a covered dish supper this evening using VERY fresh eggs. While not totally foolproof, I simply added veg oil to the water they were to be boiled in. Surprisingly, I learned this technique from some young men (body builders) who come to the farm for grassfed buffalo meat and free range eggs - they are very conscious of what they put into their bodies.
After adding the oil and eggs to the water, bring it to a boil and remove from heat. Set a timer for 30 minutes, then put the eggs in ice water for ten minutes. I put them in the frig at this point, then deviled them the next morning. It helps to peel the eggs under running water. You can still expect to mess up a few of the eggs, so boil more than you think you will need. You can add the yolks of those to the filling mixture, so they won't be wasted.
Since learning this method of peeling fresh eggs, I've been making deviled eggs every chance I get.