I'm all for cutting corners, but I draw the line at these pre-dyed Easter eggs, being sold at Schnucks. They're not even that well done.
(Serious Eats has a primer on using natural dyes like beets!.)
Of course, once you're done with the dying, hiding, and subsequent finding, you've got to something with all those eggs, and that something has got to be egg salad.
Flyer food writer Pam Denney has been on an egg salad tear lately and offers her recipe.
Pam's Egg Salad
2 Tablespoons capers
One-quarter cup green olives sliced (no pimentos)
2 or 3 Tablespoons low-fat mayo
1 Tablespoon Dijon mustard
Fresh Italian parsley
Salt and pepper to taste
First, a disclaimer: I never measure any of my ingredient when I make egg salad. These measurements are my best guess, so just taste as you go. Lots of people like more mayo....but not me.
Hard boil eggs, cool, and dice.
Slice olives, drain capers, and chop parsley. Toss with eggs. Season with salt (go easy because the olives and capers are salty) and pepper.
Wisk together mayo and mustard. Mix with eggs, capers, olives, and seasonings.
Makes three hearty sandwiches or four on the skimpy side.