Wow, I never realized that marking the eggs wouldn’t be universal. But there are other options like “boil them at time of use” and “put them in a designated container” and “just spin them”
It’s kind of like when you went to a friends house as a kid and realized that homes in our world divide themselves neatly into two distinct groups: those who leave the bathroom door open when not in use, and those who leave it shut when not in use.
… If you have any reason to suspect someone has ambushed you by hiding HB eggs among the raw eggs.
If you jiggle them carefully & consciously, you can feel the difference. It’s real subtle though. So somebody might notice the eggs they were about to use were the “wrong” kind. But you’d really need to have that caution baked into your habits first.
We make-ahead and refrigerate hard boiled eggs frequently. I find that I must peel them before refrigerating or else they peel poorly later on. So … others find that cold hard-boiled eggs, shell on, are no problem to peel later? Still get that nice, clean, slides-right-off peel from a cold hard-boiled egg?
Most of the time I do.
I gently knead the egg with the shell on until the shell is all covered with cracks and the biggest bit of shell is ~1/4" across or a bit smaller. As the shell breaks up, the kneading can get more vigorous.
In the course of kneading the shell, the membrane slowly works off the egg. Near the end of the process you can feel the egg trying to squirt out of the shell+membrane. At that point start to peel, make sure you’re under the membrane, and the entire membrane+shell will slide off the egg in 1 or at most 2 big pieces.
That sounds involved, but it’s about as fast as the typical naive method.
Once in awhile that fails, and the egg sticks to the membrane and you’ll end up with divots all over your egg by the time the shell is all off. But IME that’s less than one in a dozen.
Set them gently into already-boiling water 12 minutes, then plunge gently into an ice water bath. They peel perfectly even a few days later.
ETA: No idea which part of this process is the “peel easy” factor, but I learned to do this recently after a lifetime of tatty looking difficult-to-peel eggs.
That’s the procedure I use.
That’s my peel-immediately method, as well. Works well in the minutes immediately after the eggs come out of the water. Maybe I’ll experiment again and see if they peel just as well after a few days in the fridge.
EDIT, addressing the OP – In any case, already-boiled eggs go into one or more sandwich-size Ziploc bags for convenient transport. Normally two to a bag.
Same with me. Then they’re ready for anything!!
The only time i boil a bunch of eggs is before the passover seder. If I’m cooking an egg for me, it’s soft boiled or over easy. The seder eggs get peeled and put into a plastic container until they are served. It’s never occurred to me that hard boiled eggs in my fridge might be confused with raw eggs, which have their peels on and are in a carton.
If I’m going to hard boil eggs and not eat them right away, my practice is to peel them before putting in the fridge, wrapping them in plastic wrap. I don’t think I’ve ever put away HB eggs in the shell.
But why? An eggshell ist the best natural packaging other than a banana peel, so why peel and put them in plastic wraps?
I’ve always wondered what a HB pencil was for.
I typically (though not always) boil more than i will eat immediately. If so, I usually mark an “H” in pencil. My artistic sister would draw funny faces to mark HB eggs.
Brian
This (though I usually do five at a time because that’s what fits in the pot I use for boiling eggs.)
I like them either hot or cold; and I like to add one to tuna salad, which I generally eat cold. And sometimes I just want something proteiny to eat in a hurry.
I find they’re equally likely to be easy or hard to peel whether they’re hot or cold.
I cook up a batch of eggs so I have them available to chop into green salads, or make egg salad, or tuna-egg salad, or ham-egg salad. And I do the same thing to save them: an old egg carton the “hard boiled” written on all sides for easy identification.
Anybody ever used a fried egg in an egg salad sandwich, chopped as though it’s hard boiled?
So I can serve them that evening? Or for people who keep them longer, or make them for themselves, presumably because it’s so much easier to eat an already-peeled egg. For instance, you can take it with you and don’t need to worry about disposing of the eggshells.
Funny, I just boiled some eggs for egg salad a few hours ago, and was thinking about posting on a number of topics, like the method of peeling @LSLGuy described and the boiling method @minor7flat5 mentioned. Thanks for saving me the trouble, guys!
To answer the OP, I put a chopped egg into my tuna salad, and it’s a pain to have to wait 15 minutes just for the egg. So whenever I boil a batch of eggs for egg salad, I set one aside and put it in the fridge for future use.
I pencil the date on it. Usually, I use it soon enough that it’s perfectly fine, but occasionally they’ve hung around long enough to go bad. The date provides a reminder or a possible warning.
TIL! The scales have fallen from my eyes! 
I put them in a large jar.
With salt. And vinegar. And cloves/turmeric/mixed picking spice/sage/a little sugar.