All the extra eggs!

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Day after Easter and you survey the fridge. Do you have approximately thirty thousand hard-boiled dyed eggs, in a variety of unnatural colors, like pink, purple, and green? Already dreading the onslaught of egg salad? Try son-in-law eggs. 10 hardboiled eggs, peeled 10-12 whole dried chiles (fried in oil) cilantro leaves 3 tablespoons sliced shallots or purple onions 1/3 cup palm sugar 3 tablespoon fish sauce 2 tablespoons Tamarind concentrate mixed with 1/3 cup water 1/4 cup vegetable oil for cooking Put vegetable oil in wok and add the eggs and fry until the eggs turn golden brown around the outer surface. Remove the eggs from oil. In the same oil, saute shallots until brown and then set aside. Then put palm sugar in the same oil together with the tamarind mixture and fish sauce. Let it simmer and stir constantly until it thickens. Taste should be sour, salty and sweet. Turn off the burner. Cut the eggs in half and place face-up on on a dish. Spread shallots over the eggs. Pour liquid mixture over the eggs and garnish with cilantro and serve the chiles in a separate dish. Any other good hardboiled egg recipes out there? Or do you have the ultimate egg salad recipe?