Pat, I know this is too late for you to use for the 4th, but thought it may be helpful for some.

The method that I use is form Julia Childs "The Way to Cook" and I have never had trouble peeling hard boiled eggs that were stored in the fridge. It's a bit complex, but it's also a sure bet.

1. Place the eggs into boiling water for 8 to 12 minutes (8 for soft, 12 for thoroughly cooked and hard).

2. Remove and place in ice water or VERY cold tap water for 30 seconds. I keep fresh cold water running into the bowl that I have the eggs in (but then I ussually do 2 to 3 dozen at a time.)

3. REturn the eggs to the boiling water for 10 seconds.

4. REmove and place back in the ice water for at least 2 minutes (depending upon how hot you want to serve them.)

Well, that's how we do it here for the troops. And it's always easy to peel or shell them. (Hey, couldn't we use those two terms for shrimp too? - peel or shell?)