This is to keep the yolk firm but not overcooked and green:
1. Put eggs in sauce pan, pour cold water in the pan until the level is about 1/2 inch over the eggs.
2. Set stove to high and wait for the water to boil.
3. When the water begins to boil, remove pan from heat and set timer for 10 minutes.
4. After 10 minutes, remove eggs and put them in a bowl of ice water. Let rest for two minutes.
5. Peel then do whatever you want with them.
Freshest eggs work best because the yolk will be nearly centered in the egg white. Older eggs the yolk tends to rise to the top.
Later on today, I'll write out my recipe for deviled eggs.