I ate the last Easter egg in the house yesterday.
My Mom always colors a batch, purchasing a PAAS egg color kit and rejecting my large Ateco set of gel food coloring, and we eat them for breakfast on Easter morning and then over the next 4 or 5 days. She makes them so that the yellow is slightly soft – perfect for an egg sandwich or atop a frisee salad.
She used cage-free eggs because she could not find white organic eggs, but we read something in Sunset about brown eggs coming out in jewel tones when steeped in color for a goodly amount of time, so she’ll go that route next year.
A really high-quality leftover Easter egg on toast with a slice of ripe tomato and a bit of good mayo is a simple pleasure not to be missed.