I do a batch every few months.
Here's the trick:
Use old eggs. At least a month after bought, disregard the expiration date. If they don't float to the top when placed into the boiling pot, they are good to go. Old eggs the membrane sticks to the shell more. Believe me, forget about every other "How do I make eggs easy to peel?" trick. Old. Eggs. 2 weeks AT LEAST. I have literally never had a rotten egg, sometimes they stand on end.... but they don't float.
At sea level (too bad for you guys on mountains, you'll have to adjust your wait time), You put the eggs in a pot and cover them with COLD water by 1" or so. The eggs have to fill one layer of whatever size pot you want. Put that pot of COLD water eggs on the burner of the stove, and turn it on almost high. Wait until it's beginning a rolling boil, turn OFF the heat, cover it, and wait 9 minutes. This gets perfect yolks every time. If you're at 5,000 feet, might have to wait 12 minutes. For me at sea level, waiting 12 minutes starts the green around the egg.
Other than that it's just dumping the eggs in a qt jar and covering them with whatever mix of vinegar and water you want as long as it's at least half vinegar. Throw whatever you want in there.
I get Doz. eggs per Qt.
Dollar Store italian seasoning and garlic powder works just fine. But I do it all.
Get the red color form beet juice, but that means you now have pickled beets in your house and that's some type of sin.