Every year around this time millions of eggs are hard-boiled, artistically decorated and then thrown into the garbage. Frankly, that's probably just as well. Because most hard-boiled eggs are pretty terrible. The whites are rubbery, the yolks are pale and mealy and, even worse, surrounded by that sulfur-green ring of shame.
Cooking hard-boiled eggs is easy; cooking them right is not. Unless you know what you're doing. Then it's as close to a foolproof no-brainer as you can get in the kitchen.