A week or so ago I had to make hard boiled eggs. The market didn't have any local eggs, so i had to buy "mainland" eggs (I live in Honolulu). I boiled them over moderate to high heat, and then, since I was in a hurry, cooled them in tap water.
When it came time to peel them, the shells stuck to the egg white like nothing I have ever seen before. about half of the thickness of the egg white peeled off with the eggs, leaving just a thin coating of white over the yolk.
Did I do something wrong cooking them or cooling them, or is it likely they were just "old" eggs.
I ended up making egg salad rather than deviled eggs, fortunately I had bought a loaf of bread when i bought the eggs.
Did you let them cool a long time? I find that the sooner I can peel them the easier it goes. Also, did you crack them as soon as you drained them from their boiling water?
Agree that fresher eggs are often hard to peel.
That said I am lucky to have a consistent supply of fresh eggs and a few things I do which seem to work:
Cook 9 min, this gives you a nice yolk, no green here for sure.
Drain and chill in cold running water, ice if I feel like taking the time.
Crack each egg all over against the side of my sink, returning to cold water until all are done.
Roll the cracked egg between your palms and, if you're lucky, you'll feel the shell come away from the egg. -the rolling here is key. Roll gently but with determination.
Rinse peeled eggs well and lay out to dry briefly.
Nothing worse than shells in your eggs, for me that = game over.
Hope this helps!