The problem is simply that they're fresh enough to still maintain all their liquid; as an egg ages, it dries out through the shell and leaves an ever-increasing air pocket between the shell and the internal skin that makes it easier to peel.In the meantime, try doing a quick cold-shock immediately after they're done cooking. Drain the hard-boiled eggs, give them a quick rinse in cold water, then dump them into ice water - you can add some salt to make it even colder. Make sure it's a large enough volume of ice water that your eggs don't bring the temperature up too fast. This cold shock should help the shells separate more easily.
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Rather than make your eggs easier to peel after cooking, you can entirely remove the shellsbefore cooking.
Let them age a week or more. I've tried adding vinegar and salt to the water, but it didn't seem to help.