Easter and eggs are inextricably tied: I can still see those color tablets fizzing in vinegar, my sister and I carefully lifting the eggs into the dye using that flimsy wire tool included in the kit. No matter your artistic ability, the dyed eggs transform into a colorful Easter centerpiece.
But you can (and should!) make eggs the star of the Easter meal, and not just the table. They shape-shift into your appetizer, main, and/or dessert; and they can provide a welcome alternative to lamb or ham, be a rich counterpoint to springy greens, or serve as the perfect make-ahead entrée. Here are ten ways to make eggs that are worthy of your Easter brunch: