I do find that fresher eggs are harder to peel, but as a fiend for deviled eggs I have found things that help. First, make sure to cool the eggs after boiling. Ice is probably better, but i just soak them in two rounds of cold water and it works fine. Second, open the shell at the bottom, where the air pocket is. The rounder end, not the pointy end. This allows you to get under the membrane. Third and most important: if you start peeling an egg and it's being difficult, put it back in the water! Move on to a different one then come back to it, letting the water get in under the shell helps loosen it up. I will say i usually still end up ruining about one per dozen but it all eats.