If you want really creamy tasting eggs for pickling, or anything else and none of the sulfur taste of a boiled egg, just bake them. They're great tasting and baking them like this lets the gasses cook out of the shell instead of being trapped in by boiling them. You'll actually see little brown spots on the eggs where the gas cooks out. Put them in a muffin pan and bake in the oven preheated at 325f, when they're done put them into a bowl of ice water for about 10 minutes and they shell really easily. Cook times are below for different levels of hardness.
OVEN TIME RESULT
20 minutes Very runny soft boiled eggs
22 minutes Runny soft boiled eggs
24 minutes Very gooey medium boiled eggs
25 minutes Gooey medium boiled eggs
26 minutes Just set medium boiled eggs
27 minutes Medium-hard boiled eggs
28 minutes Very creamy hard boiled eggs
29 minutes Creamy hard boiled eggs
30 minutes Firm hard boiled eggs
My recipe is very simple it's a refrigerator recipe so eat within a couple weeks of making, cook the eggs (I do a dozen in a large jar), take a dozen or so smaller jalapenos, split them in half from the bottom scoop our the seeds and sit aside, leave the halves attached and the stem on. Put the eggs and peppers in the jar a few at a time and smash the peppers against the side of the jar a bit to get some juice out of the pepper. Once everything is in add in a apple cider vinegar a cup at a time till everything is covered over by about an inch of liquid, add in one teaspoon of salt for every cup of vinegar that you used. Put them in the fridge to soak with a lid on the jar. Leave the seeds laying on a piece of paper overnight to dry out some and the next day crack the seeds with a spoon and add them to the jar. Let them soak for about a week, once a day use a long handled spoon and mix everything around taking the ones from the bottom up to the top and getting the peppers and seeds mixed around.
They'll be spicy, but not super hot.