I love to have hard boiled eggs on hand. They're great in salads, stews, soups, and — of course — in an egg salad!
It seems that most chefs have slightly different method of boiling their eggs. This is the way works for me every time!
Place as many eggs as you want in a large pot. (The eggs should have ample space to move around.) Fill the pot with enough cold water to cover the eggs. Bring the water to a boil, immediately reduce to a simmer, and then cook for 16 minutes. Drain the eggs, run cold water over them, and remove the shells.