Place the eggs in the bottom of a heavy stockpot.
Fill the pot with water until the eggs are covered completely & the water level is about 1" higher than the top of the eggs and then add the salt.
Bring to a boil over high heat.
Once the water begins to boil, remove the pot from the heat & cover.
Leave covered for 20 minutes.
After the 20 minutes of sitting covered in the hot water, immediately transfer the eggs into a bowl of ice water to stop the cooking process.
Let the eggs come to room temperature in the ice water before transferring to another bowl lined with paper towels.
Refrigerate until ready to use.
When ready to peel, tap lightly on the counter to crack the shell, dip in a bowl of water & then peel the shell away.
Re-dip into the water to remove any remaining shell pieces you may not be able to see.