Yum gandle, your easter dinner sounds so good. DH and I took a short , early morning drive around the neighborhood. It is amazing, even after the drought we're having, that the trees, bushes and flowers are blooming. Beautiful. I fixed "sghetti" (family spelling) and meat balls with freshly grated sharp cheddar cheese. Then I planted some parsely (sp) and chives. Watered my Easter Cactus, that is blooming right on time, despite my irregular care. Our family is working on a family Christmas project for next year, and DS sent some info for that project, and said Merry Christmas in spring.

I definitely would add a potato dish -- you can do a casserole of some sort (for some reason au gratin potatoes and ham seem to go together) or make ahead mashed potatoes "loaded" -- 5 pounds of potatoes, cooked and then mashed (I now use the little red ones and don't peel), 1 stick butter, 8 ounces cream cheese, 8 ounces sour cream and then for the loaded part: bacon or bacon bits, cheddar cheese, green onion. Cook and mash the potatoes -- add the butter, cream cheese and sour cream and mix well. Add the other additions and mix well again and pour into a greased casserole dish and refrigerate. Bake at 350 for about a half hour or even more until piping hot. We always do deviled eggs for Easter -- we boil to color so just boil some extras. Also what about the copper pennies salad with carrots and dressing from tomato soup. That would be nice and colorful. Martha

Real nice looking deviled eggs Donna L. I did unpack my deviled egg plate and it holds 12 plus room for a few more in the center. That is enough for our meal, that way I won't have a lot of them left. I too have the plastic lidded ones and they are good to store or take eggs in. Two Rubbermaid ones and one Tupperware one. I also have several different glass ones and do use those for other meals. I use either Miracle Whip or Mayo in mine plus, some sugar, and some mustard. Not a lot of any of it. Some times I like to boil more eggs than I need and use the extra yolks so they will be nice and full and of course paprika on the top. Then I just eat the egg whites that are left over :) Sue

I didn't read through all the other answers, so this may be a repeat. I am usually pretty successful, although do have the occasional bothersome egg. I bring the eggs to a boil, turn off the heat, cover and let set for 20 to 22 minutes, then immediately dump the eggs in the sink, running cold water on them, roll them around to crack thoroughly, one at a time, and peel under the cold running water. Lift a fingernail under the shell and start peeling. Many times the peel will almost come off in one piece.