Have you tried hard boiled eggs baked in the oven instead of boiled?
It wouldn't even occur to me to do hard boiled eggs in an oven because it's so ridiculously easy to make perfect hard boiled eggs in boiling water. Put eggs in pan, cover with water, put lid on pan, bring pan to a boil and then immediately shut the stove off (if electric stove, move pan off hot burner). Let pan sit for 10 minutes. Voila! Perfect hard boiled eggs.
The key to great hard boiled eggs is to NOT boil them. Continuously boiling eggs is what makes the whites rubbery and the yolks turn green.
As Alex pointed out, getting perfect hard-boiled eggs on the stove is so easy and takes half the time.
If you want to bake your eggs, the classic technique is shirred eggs: add butter and heavy cream to a ramekin, break in an egg, season with salt, pepper, bake at 375 for about 12 minutes.
I think it would be much more energy use to do this in an oven because you are using convection of heat though the air, vs conducting heat into water and using convection of water (which is much more efficient at transferring energy). Also, it will likely take a lot longer (as the recipe indicates). I prefer to cook with conduction and liquid immersion in general because the use of energy is a lot more efficient.
I've only done this when I needed to have more eggs "hard boiled" than would fit comfortably in a pan, like for Easter (kids, you know). They came out OK, but left a bit of a mess in my oven and also left "grill marks" on the shells - which wasn't so great for subsequent egg coloring.