Eggs!

It was requested that I share some ideas of how we use up our several dozen Easter eggs . . .

* The majority are served at the lunch table "as is" - peeled, washed, some salt applied and down they go. My husband enjoys finding them in his lunch box.

* I usually make deviled eggs with several of them. Cut in half and scoop out the yolk. Mash the yolks with a fork, add desired amounts of mustard and salad dressing (some use mayo instead), salt and pepper, and spoon back into the whites. My sister-in-law adds a little horseradish to her mixture for zip.

* Several get chopped and thrown at the last minute into a big pot of chicken corn soup. Eggs from our own chickens make the broth an especially lovely yellow color.

* Though I'm the only one to eat it, I usually mix up a batch of egg salad for sandwiches at lunchtime. Combine six chopped eggs, 1/2 C. mayo or salad dressing, 1 small stalk of celery chopped, 1 small onion chopped (or 1 tsp. onion powder), 1/4 tsp. salt and 1/4 tsp. pepper. Combine and refrigerate.