Is anyone else using up hard-boiled colored eggs? We didn't actually color ours until Easter Sunday afternoon, and then we were gone the last couple of days, so this morning I made egg salad.
I read this tip somewhere, and so I thought I'd pass it along. Use your pastry blender to "cut" up your hard boiled eggs. I think that I tried it with my older one, which had the more flexible wires without such good results, but this was the first time I had used my more sturdier model (similar to the one shown). It worked great!
I just peeled the eggs into a tupperware dish (the same one I'd store it in), mashed with the blender, added some seasoned salt, dijon mustard, and mayonnaise (about half and half -- a little heavier on the mayo).
Guess what's for lunch?