One of the things I always loved about Easter was the deviled eggs and Easter eggs my mother would make me for lunch during the next week. Do you have a favorite way to use the hard-cooked eggs that you color and hide or put in Easter baskets? If so, please share it here. If you make deviled eggs or egg salad, what do you use? Mustard and Dijon, as I do? Sweet relish, as others prefer? Nouveau ingredients, like crab, bacon,  jalapenos or truffles? Whatever your preference, please share.

Farm eggs (these are from Sonoma's Aubin Farm) are so colorful these days you can do without the dyes and still have a colorful basket

And should all your eggs not be hard-cooked, here are some of my favorite ways to cook them in the spring, from the Seasonal Pantry archives, of course.

How To Poach An Egg Perfectly + Poached Eggs on Toast

French (Slow-Cooked) Scrambled Eggs with Roasted Asparagus, Leeks & Dungeness Crab

Roasted Asparagus with Poached Eggs & Warm Shallot Vinaigrette

Grilled Asparagus with Scrambled Eggs

Frittata with Asparagus, Potatoes & Mustard

Soft-Cooked Eggs with Spring Greens, Dry Jack & Creamy Vinaigrette

Slow-Cooked Eggs with Celery Root, Dungeness Crab & Creamy Vinaigrette

Farmers Market Baked Eggs

Poached Eggs with Asparagus, Frisee & Bacon

Artichokes with Poached Eggs & Hollandaise

Spinach & Cheddar Omelet

Sicilian Frittata

Sicilian Frittata with Roasted Asparagus

Deviled Eggs with Poached Leeks