Hard-boiling isn’t difficult, but I think popping them in the oven at 325 degrees F/163 degrees C for 25-30 minutes and an ice bath immediately afterwards is a little simpler (less cleanup!) and more straightforward, despite the slightly longer cook time. Also, I find that the shell peels off much easier. The result is exactly the same – a hard-cooked egg ready for consumption.
Fun fact: This tip is brought to you by Alton Brown, whom I think is a food genius!
Update: 1.) You may notice brown spots on the egg shell – that’s completely normal and it washes right off, 2.) Works best on eggs that are a few days old.