The week following Easter is a good time to try some new ideas for using up hard boiled, colored Easter eggs. To have the best hard boiled eggs to use, cook them this way. Put eggs in a single layer in saucepan. Add enough tap water to come at least one inch above eggs. Cover and quickly bring just to boiling. Turn off heat.
Let eggs stand, covered, in the hot water 15 to 17 minutes for large eggs. Immediately run cold water over eggs or put them in ice water until completely cooled.
To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at large end.
Try this version of egg salad with your Easter eggs. Peanutty Egg Salad Sandwiches 3 tablespoons mayonnaise 1/8 teaspoon salt 4 hard-boiled eggs, chopped 1/4 cup shredded carrot 1/4 cup chopped celery 1/3 cup peanut butter 8 slices bread, toasted, if desired
In medium bowl, blend together mayonnaise and salt. Stir in eggs, carrot, and celery. Spread 1 heaping tablespoon of peanut butter on each of four bread slices. Spread each with about 1/3 cup egg salad mixture. Top with remaining bread slices. Cut into quarters.