All The Healthy Things’ Cobb salad has everything you could want — well-seasoned, juicy chicken, bacon, bleu cheese, avocado, and plenty of eggs. Plus, the homemade dressing in this recipe sounds delicious and quick to make.

If you have family coming over for breakfast or brunch on Easter, peel some of those eggs and serve them up on a breakfast charcuterie board. This one from A Classic Twist is so cute, if you need inspiration on how to arrange everything.

For real, how cute would i am a food blog’s Japanese tamago sando (an egg salad sandwich) look made with colorful dyed eggs? All you need is plenty of medium- or hard-boiled eggs, salt, kewpie mayo, and fluffy white bread with the crusts trimmed off.

Potato salad: good. Loaded baked potato salad: next level. This recipe from All The Healthy Things takes about 40 minutes start to finish, and would be so good with some eggs tossed in.

Want a hearty side dish to serve with dinner this week? This delicious pesto potato salad from Half-Baked Harvest is filling and fresh, and will help you use up a good amount of Easter eggs to boot.

If you like ramen, this flavorful recipe from Damn Delicious is a great one to make at home. It comes together in about 30 minutes, and it’ll look so cute topped with rainbow eggs.

Deviled eggs are the most obvious way to use up hard-boiled eggs, but why not give them a little twist? These pimento cheese deviled eggs from A Spicy Perspective add a creamy, zesty flair to the classic party appetizer.

Budget Bytes’ Nashville hot deviled eggs are another super fun spin on the traditional dish. They’re spicy and a little bit crunchy, just like the famous hot fried chicken they’re named after.

This salad recipe from Brooklyn Supper calls for steamed eggs, but your hard-boiled ones will sub in just fine. Plus, the buttermilk-lime dressing sounds so good, and chances are you’ll make it again and again.

If it ain’t broke don’t fix it, right? If you love a good egg salad by itself, on a sandwich, or any which way, this easy recipe from Budget Bytes is the one to follow.

Fried rice has long been the best dish for dumping in all your fridge scraps to make something delicious. So, round up all your veggies and the last remaining Easter eggs to make this nutritious, filling rice bowl from Budget Bytes.

Foodie Crush’s ricotta toast is topped with sliced boiled eggs, smoked salmon, and herbs. It’s the kind of breakfast you’ll get hooked on and eat all week long.

Speaking of breakfast toasts, this avocado toast from i am a food blog is topped with a big pile of grated boiled egg. When they’re grated, the eggs take on a super light and fluffy texture that melts in your mouth. Plus, since yours have been dyed, they’ll look like a mound of confetti.

Cobb salad, but make it spring-y. This recipe from The Modern Proper calls for all the bright, beautiful produce, and includes instructions for making a light, fresh Dijon dressing.

If you have all the fixings, this breakfast-inspired salad by Damn Delicious is a great way to use up your Easter eggs and any produce lying around in your crisper drawer.

Another asparagus and egg masterpiece: the asparagus mimosa salad from A Beautiful Plate. It too calls for grated eggs, or you can finely chop them if you prefer that texture. Top with fresh parmesan and enjoy.

Not everyone puts eggs in your chicken salad, but if you have a boiled dozen waiting around in the fridge, why not? This chicken salad recipe from Averie Cooks is easy and fresh, and tossing some eggs into the mix won’t add much time at all.

Your eggs are colorful enough, but you could add a special pickled flavor to your deviled eggs before serving, if you want something different. A Cozy Kitchen’s recipe explains every step so you’ll feel confident, even if you’ve never pickled anything before.

OK, imagine serving Half-Baked Harvest’s crispy breakfast potatoes topped with dyed eggs for Easter brunch? You would win hostess with the mostest, no doubt.