You can count on Spring, especially Easter season, to bless your life with great grocery store deals on fresh eggs. Put this tip to work and you can cash in on the savings—yes, we’re suggesting you buy several dozen at a time. Here’s how you can get away with it:

Gather up as many ice trays as you have dozens of eggs. Crack each egg into a cube space. Freeze the trays—watch closely, and as soon as the eggs are frozen solid, pop them out of the trays and into freezer containers. Eggs can keep this way up to 4 months. Thaw overnight in the fridg before using in your cooking or baking.

Now for some wonderful DEVILED EGG RECIPES:

They are a great carrier for whatever flavors you like. For a tasty filling, you can mix the yolks with avocado, onion and tomatoes for a guacamole flavor; tomatoes, chile peppers and onions for a sassy salsa zing; or, as in this recipe, basil and Parmesan for pesto pizzazz. However you flavor deviled eggs, with the highest quality protein and less than 100 calories each, they make a great snack.

Pesto Deviled Eggs
Makes 12

6 hard-cooked eggs
3 tablespoons grated Parmesan cheese
2 tablespoons plain low-fat yogurt
1 teaspoon basil leaves, crushed
1/2 teaspoon garlic powder

Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using about 1 tablespoon yolk mixture for each egg half. Chill to blend flavors.

Quick-and-easy method

Cut eggs in half lengthwise. Remove yolks and place in 1-quart plastic food storage bag. Set whites aside. Add remaining ingredients. Press out air. Seal bag. Press and roll bag until yolk mixture is well blended. Push yolk mixture toward bottom corner of bag. Snip off about 1/2 inch of bag corner.
Squeezing bag gently from the top, fill reserved whites with yolk mixture. Chill to blend flavors.