Bring a medium pot of roughly 4-6 cups of water to a rapid boil.

Carefully place the eggs into rapidly boiling water and allow to cook for 12 minutes. 

Pour out the hot water and then place eggs in a bowl of ice water and allow to cool for 5-10 minutes.

Gently bang/tap each end of the egg. Make a small hole on the small top of the egg. Hold the egg up to your mouth and blow. The egg will magically POP out! Rinse off the egg and toss the shell.

Refrigerate Promptly: Place the hard-boiled eggs in the refrigerator as soon as they have cooled to room temperature. Prompt refrigeration helps prevent bacterial growth.

Use an Airtight Container: Place the hard-boiled eggs in an airtight container to protect them from absorbing any odors from the refrigerator. You can also store them in a covered bowl.

Store in the Fridge Door: Store hard-boiled eggs on a refrigerator shelf or in the door. However, avoid placing them in the door if your fridge has frequent temperature fluctuations.

Eat Within a Week: Consume hard-boiled eggs within one week for the best quality and taste. Over time, the texture may change, and they may develop a slight odor.

Peel Before Storage: If you plan to store peeled hard-boiled eggs, place them in a sealed container with a damp paper towel to prevent them from drying out.

Avoid Strong Odors: Keep hard-boiled eggs away from strong-smelling foods in the refrigerator to prevent them from absorbing unwanted flavors.