Put the eggs in a saucepan and fill it halfway with cold water. Set over high heat. When the water boils, turn off the heat and place a lid over the pot. Let sit 10 minutes.
Place the pot in the sink and run cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water, roll each egg on the counter to crack the shell then carefully peel off the eggshells.
Place the eggs on a cutting board and cut in half lengthwise (end to end) to create two ovals. Once all the eggs have been cut, scoop the yolks out into a medium-size mixing bowl. Place the egg white halves on a serving tray.