Place the cold eggs in a single layer in a medium saucepan. Cover them with cold tap water by about an inch. Starting cold with the eggs helps them cook more evenly and makes peeling easier.

Set the saucepan over medium-high heat and bring the water to a full rolling boil. As soon as you see a steady boil across the whole surface, turn off the heat completely and place the lid on the pot.

Let the eggs sit covered in the hot water for exactly 12 minutes. Set a timer. At 12 minutes the yolk will be fully set and a pale golden yellow with no grey ring around the outside.

While the eggs sit, fill a large bowl with 4 cups of ice and 4 cups of cold water. When the timer goes off, use a slotted spoon to transfer the eggs immediately into the ice bath. Let them sit in the ice water for at least 5 minutes. This stops the cooking instantly and makes the shells much easier to peel.

To peel, tap each egg gently all over on the counter, then roll it slightly to crack the shell in a web pattern. Start peeling from the wide end of the egg where the air pocket sits, as that spot gives you a natural starting point. Rinse the peeled egg under cool water to remove any shell bits.

Store peeled eggs in a covered container in the fridge with a damp paper towel to keep them from drying out. To serve, place 1 to 2 eggs on a small plate or in a snack container and pack a pinch of seasoned salt and paprika on the side for sprinkling or dipping.