Those look soooo good!! Wrapped in bacon, well ... that's just ... genius!
Mark, from Canada, MacEggs, knows all about how to get the eggs just right.......he does pickled eggs & things like this a lot......we can get some good guidance from him, I'm sure......
He did say ....
everyone will have their own method to cook !
That's another way of saying YMMV (Your Method May Vary).
Here is what I can offer. I rarely do just 3-6 eggs at a time ... it's usually more like 5 dozen at a time.
Anyway ... I like to pierce the egg, then put them into the pot and cover with cold water. Then bring to a boil.
I then remove from heat and keep the pot covered for 15-20 minutes. Drain. Cover with cold water, and a bunch of ice for 15-20 mins.
Then begin to crack and peel. I usually crack the large end first, then the rest ... then roll in hands like a ball of Silly Putty.
I don't like to use fresh eggs. 10-14 days after purchase. Prior to cooking, let them sit at room temperature for at least an hour.
It's really not too labour intensive. Just time. Do other stuff while you're waiting ... like search CL for kettles.