Ideally, a hard-boiled egg should be simmered for 15 minutes to prevent the egg white from becoming rubbery. however, it is difficult to separate the shell from the white when shelling them. cooking eggs just at boiling point, without boiling so vigorously that they knock together, is the answer to having smooth, easily shelled boiled eggs. have the eggs at room temperature before cooking.
This dish always reminds me of those devil's eggs in the usa. this dish can be easily prepared ahead for a party. we often serve it as a part of a brunch or first course.

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Uova sode ripiene
(Italian stuffed eggs)
recipe from Tess Mallos's The Complete Mediterranean Cookbook
serve 6

6 large eggs
4 canned anchovy fillets, drained and finely chopped
3 1/2 oz/ 100g can tuna, drained and flaked (**I buy tuna in oil but if you are extra health conscience, you can use the one in brine/spring water.)
2 t. drained capers, chopped
1 T. finely chopped parsley
salt and freshly ground black pepper

place eggs in pan and cover well with cold water. bring to boil and boil gently, uncovered 15 minutes. drain and cover with cold water. take one egg out at a time, roll it on hard surface to crack shell and return to pan -- this allows air into the egg and prevents dark rings forming around yolks. change water 2-3 times as eggs cool. shell eggs, halve lengthwise and remove yolks to bowl. set whites aside.
add anchovies, tuna, capers, parsley and salt (not too much) and pepper to taste to yolks. mix just enough to combine so various ingredients are visible. Fill egg white with mixture, mounding smoothly. cover dish with plastic wrap and refrigerate until required for serving.