You will also most likely have some leftover hardboiled eggs this Easter season. Here are recipes you can use some on.

Cracker and Hard-boiled Egg Salad

1 stack saltine crackers
1 cup pickles, chopped
1 cup onions, chopped
1 cup green bell pepper, chopped
1 jar pimento, chopped
5 hard boiled eggs, chopped
1 pint real mayonnaise

Directions:
Crumble crackers and mix with other ingredients in order, adding mayonnaise last.
Serve as you would a potato salad.
Serves: 4 – 6

Sunday Egg Casserole

2 tablespoons butter or margarine
4 tablespoons dry sherry, divided
1 pound fresh mushrooms, sliced
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
8 oz sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 tablespoon finely chopped onion
2 oz. jar chopped pimiento, drained
10 oz. package frozen green peas, thawed and drained
14 hard-cooked eggs, cut lengthwise into 4 wedges
8 oz can sliced water chestnuts, drained
1 cup fresh bread crumbs {2 slices bread}
1 tablespoon butter or margarine, melted

Directions:
Preheat oven to 375°F
Melt 2 tablespoons butter in a large skillet; add 2 tablespoons sherry and mushrooms, and cook over medium heat 5 minutes or until mushrooms are tender. Drain well; set aside.

Combine remaining 2 tablespoons sherry, soup, and next 6 ingredients in a medium saucepan. Cook 2 minutes or until mixture is bubbly; stir in mushrooms and peas. Arrange egg wedges and water chestnuts in bottom of a lightly greased 13 x 9 x 2-inch baking dish. Pour soup mixture evenly over top. Combine bread crumbs and melted butter. Sprinkle over soup mixture.

Bake in preheated 375°F oven for 20 minutes or until top is golden.