Jan, looks to me like you will be working with 114 eggs. WOW. Here is a recipe for perfect hardboiled eggs that are very easy to peel. It works GREAT!

Also, Jan, you might want to save all of those egg cartons. Lined loosely with saran wrap and placed in large boxes, they could help you transport that many slippery hardboiled eggs. Good luck to you.
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HARD BOILED EGGS THAT ARE EASY TO PEEL:

Bring enough water to cover the eggs by 2 inch to a boil in a medium saucepan. Using a ladle, gently lower the desired number of eggs into the boiling water.

Cook for 9 minutes for a slightly soft center or ten minutes for a firmer center. (These times are accurate for up to 20 eggs in one pot.)

Immediately remove the eggs from the boiling water (keep the boiling water) and place in a bath of very cold water under a running faucet for 2 minutes.

Gently lower the eggs back into the boiling water for ten seconds.

Return the eggs to the cold water bath, gently cracking them, for at least 2 minutes. Keeping the eggs in the cold water bath longer is fine but will cool the inside of the egg.

The first chilling makes the whites shrink from the shells, while plunging the eggs into boiling water a second time expands the shell and allows it to pull away from the egg.

Peel the eggs under a stream of cold running water or in the cold water bath.

[From 3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery by Seppo Ed Farrey with Myochi Nancy O'Hara]