After the kids have found those three dozen hard-boiled Easter eggs, there is the problem of what to do with them. If they were hidden and re-hidden for longer than two hours, add them to the compost pile. Eating them wouldn’t be worth the risk of Salmonella food-poisoning.
Using any large, clean glass jar with lid, peel the eggs and fill the jar. Add enough Pickle and Chip vinegar to cover the eggs. Add two teaspoons of sea salt and a sprig of fresh dill. Place the jar out of direct sunlight and wait two to three weeks for pickled eggs.
Make shrimp salad by boiling one pound of shrimp. Peel the shrimp and cut each in two pieces. Chop three to four eggs and add to the shrimp. Add fresh or dried cilantro, parsley, tarragon and basil. Mix with enough Greek yogurt to cover all. Sprinkle with turmeric and paprika and serve on a bed of lettuce.
Make deviled eggs or egg salad with Greek yogurt instead of mayonnaise. Serve the eggs on a bed of baby spinach leaves.
If there is just no way to use the hard-boiled eggs before they spoil, donate them to the nearest soup kitchen. Contact the Salvation Army for locations.