Is that your Grandson there doing the egg hunting, what a cutie he is!! I don't have little ones around but I sure would love to put out the egg goodies as you're doing this year. Sal

I already posted, but really, the age or address of one's children makes no difference--at least not to me! Mine is 32 and has been out of the house for 6 years. It's just not Easter for me without Easter Eggs. As to colors--I used some of the paste (for the unusual colors like lavener and peach) and some of the regular food coloring for the pink, yellow and blue. You don't need expensive egg dying kits--they're just regular food coloring like you buy to tint frosting, etc, but they cost many, many times more. To keep fingers cleaner? Use your slotted spoon for dipping. Keep a glass of water handy to dip the spoon when changing colors. I put my cups of colors on an old jelly roll pan lined with several layers of paper towels. That saves drips of dye on my counter or table, and you can put the dyed eggs right on the paper towels to dry. If by any chance an egg or two crack during the cooking process? I dye them yellow--that way you don't notice an odd shade running through your egg salad. Guess these tips are a little late for this year, but maybe they'll help for next.

That sounds like a fun hunt for those too old for the regular one. I bet they have a ball! My friend is having a party and they always have a big egg hunt for everyone. They put money in some eggs and the adults go crazy looking for those eggs. I think I'll just sit on the sidelines with something cool to drink and watch! LOL

This reminded me of a recipe I have had for many years, and somehow had forgotten about. I searched and found it in my documents/recipes folder. I'll definitely be using it again at Easter, and hopefully more often now that I've been reminded of it. Petit Pois Salad I pound frozen tiny peas, raw 1/3 cup chopped celery or water chestnuts 4 hard cooked eggs, chopped 3 dill pickles, chopped 1 small onion, chopped 1/8 tsp pepper 1/4 cup mayonnaise 1 tsp prepared mustard ½ tsp hot sauce Parmesan cheese, optional Combine first 6 ingredients. Combine rest of ingredients and blend the two mixtures. Garnish with parsley. Cheese may be mixed with the peas. If so, use 3 Tbls. or sprinkle on each serving. Attractive served in a tomato shell.