Maybe I’m just slow, but this always took me at least a few minutes per egg, chipping away piece by piece of the shell.
As I was searching today for the recommended amount of time for boiling an egg (12 minutes for a large in simmering water, 13 minutes for an extra large, btw), I came across a tip for speeding up the peeling process.
After you’ve boiled the egg, you can cool it down but not all the way. Then take the thing and start gently grinding it against a plate. Because the inside is somewhat soft and flexible, this will instantly create cracks all over the shell. Soon, one of them will split, and then you can just put the whole thing under running water and peel away large chunks of the shell. I’d say it takes like 10 seconds total.
Very satisfying.