Thanks, Greekribs. Just for the record, here's my "fool-proof" technique.

--Use the oldest eggs you've got
--Place eggs in cold water to cover
--Bring to a boil and boil for 14 minutes
--Remove from heat and immediately immerse in cold water and ice

That sounds pretty good, right? Some recipes say to remove the eggs from the heat after the water comes to a boil, and just let them sit in the boiling water for 15 minutes or so. That seems to work, too--up to a point.

The insides of these eggs looked nice--perfectly cooked whites and yolks, with no dark ring around the yolks. Luckily, I didn't completely wreck the whites when I peeled them, so I got 100% deviled egg results.

LCers ought to be champion egg-boilers. We eat so many of them!