I think I stumbled on a trick when I made deviled eggs for Labor Day. Eggs were purchased 2 weeks ahead to insure "age", salt in water, no crowding when placed in pan, some salt for good luck haha, bring just to boil, then shut off heat and cover for 20 minutes.
Drain off hot water, put in big bowl of ice water, then crack shells to loosen.
Now here's where I learned the trick - I peeled one to make sure they were good and it was perfect. But I put the rest in a plastic bag so they would be ready to peel the next morning for the picnic.
The only one that peeled easy the next day HAD NOT BEEN CRACKED the day before so I think the trick is crack them only when you are ready to peel them.
At least they tasted good... LOL