Found my 1981 recipe (printed on a daisy wheel printer) and rewrote it with updated information on boiling and shelling. You're supposed to let them pickle for a couple of days, but a lot of them aren't going to make it that long.

Pickled Eggs

No, they were perfectly set all they way through, and with no trace of the green color on yolks that have been boiled too long. Texture of the whites is also very good.

The only more advanced method is by J. Kenji Lopez-Alt (in The Food Lab), but it has the additional objective of making difficult eggs easily peelable (some free range farm fresh eggs are very difficult to peel). He shocks the eggs by dropping them into rapidly boiling water for 30 seconds, then adds ice cubes and waits for it to come back to a boil. He then finishes at a measured 190°F for 11 minutes. I don't have sufficient problem with peeling to bother with such complexity.

He does totally agree with me that the only way to shell eggs is to have them too hot to handle and peel them with the help of cold running water, over a strainer to catch the shells.