Place eggs in a pot and cover with water. Cover the pot bring to a boil over high heat; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes.
Meanwhile, fill a large bowl halfway with cold water; with a slotted spoon, transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Remove the eggs from the water and chill in refrigerator at least 2 hours before peeling.