Fresh eggs don't peel well. We, too, have a small flock who give us great tasting eggs. When I want to make deviled eggs, I hold the eggs for at least a week, and then hard boil them.
I love your description of "yucky mass produced white eggs". Very evocative!

LOLOLOL That is always the first big thing new chicken owners notice. What this proves is that store eggs are at least a week old, there is no such thing as a fresh store bought egg.
Then the thickness of the egg is proof of diet and lack of sunshine and exercise.
Yeah for boiled eggs let your eggs sit in the fridge a week. Enjoy the real egg, and you never will want to eat a fake egg again
josh

*L* Yeah, what the other guys said. I always use eggs that are at LEAST a week old for hard boiled eggs. I also peel them under slight running water to facilitate getting the peel & albumen off.

Enjoy your real eggs! :)

Velvet ~:>

This was also a big complaint I had when I first started in with fresh eggs a few years ago. People told me all kinds of ways to fix the problem but I really didn't find anything that worked well. Some said put some baking soda in the boiling water, etc. Like others have said, holding the eggs for a week or two is the best way I've found to get a good peel. Some of my eggs are that old or older if I don't get them sold or given away in a timely manner. They still taste better than store bought, LOL. Lori

Solution I found is to steam the eggs over the boiling water, instead of boiling in the water never had a problem since even with a days old eggs!!!

I have made deviled eggs for years and my mom before that and never had this problem with the membrane sticking to the egg shell. I've made them in NJ and NH and always had great results. But when I moved to Florida no matter what eggs I use, they all stick to the shell. Why?