I have found that really fresh eggs are hard to peel. So when I buy eggs to hard boil, I leave them sit a week or so in the carton in the refrigerator before I cook them.
I also add salt to the water when simmering - that's supposed to help make them easier to peel.
After I rinse and chill them, I roll the egg on the counter top to break the shell as opposed to tapping and cracking it, then I run it under cold water - I find that sometimes if you can get some water under the shell and the egg is not so dry it peels easier.
Hope that helps...
And even with all of that, occasionally you get some stinkers that just don't want to be peeled