A great way to have ready-to-go eggs is to pickle them. Make up a jar on the weekend and enjoy them effortlessly through the week.
Once cooked, cool the eggs in a bowl of ice water. I find this a very convenient way to have perfect hard-boiled eggs.
In a small saucepan, place 1 cup of water and 2 tablespoons of kosher salt. Heat until the salt is dissolved, then cool the solution. (You can speed the cooling by placing the pan of water in an ice bath.)
Pour the vinegar/salt/water solution over the eggs.
Place a lid on the jar, then place the jar in the refrigerator.
Serving suggestions: add slices of pickled egg to a green salad or just enjoy them plain.