There are many different methods for hard boiling eggs, but I have found this one to be pretty bulletproof.
For 6-12 eggs. Any more than that, the times change. Place eggs in a single layer in a sauce pan or stock pot. Fill pan with cool water, covering the eggs with an inch or so of water. Place pan on stove, covered, bring to a full boil. Turn of the heat and set a timer for 11 minutes. Remove eggs from water after elapsed time and place eggs in a strainer in the sink and run cold water on the eggs until the shells are cool to the touch. Let eggs cool completely before using for a chopped egg dish or enjoy warm with butter and salt.