Pretty much the only time I ever eat hard boiled eggs is after Easter. This year we have a surplus, since it was the first year that my daughter has been able to (albeit sloppily) participate in the egg-dyeing festivities.

But there are worse things than eating a hard-boiled egg on a daily basis. They've become my daily snack, sprinkled with a little flaky sea salt and freshly ground pepper. In fact, I've been enjoying them so much that it's caused me to take a second look at the humble egg.

Many people eschew eggs because of the perception that they're high in cholesterol. But in actuality, although eggs do contain cholesterol, studies show that people who eat one or two eggs a day as part of a low-fat diet will not see a noticeable increase in their cholesterol levels, or be at a higher risk for heart disease, according to studies published in the Journal of the American Medical Association and the Medical Science Monitor.

Eggs are high in protein, offering about 5.5 grams, or around 10 percent of your daily requirement of protein (and, at around 75 calories, eggs only represent about 4 percent of the daily calorie requirement). They're also rich in choline, a nutrient that benefits the brain and the nervous system, and reduces inflammation. Choline is especially good for pregnant women, as it is necessary for brain development in fetuses. The lutein in eggs can help prevent cataracts, and other nutrients include selenium, folic acid, iron, iodine, vitamin B2 and phosphorous. All in all, nutritionists say eggs have a lot to offer in terms of nutritional benefits.

Eco-conscious folks are likely concerned about all of the different options at the supermarket; vegetarian-fed, cage-free, and free range are just a few of the labels you might see on your cartons. Unfortunately, many of these designations are not all they're cracked up to be. You can look for eggs that are Certified Humane, or buy your eggs from small producers or vendors at your local farmers' market, where chickens are likely in better conditions than they might be in large agribusinesses. Experts say that most eggs, however they're produced, have similar nutritional profiles (with the exception of eggs that are enriched with additional nutrients, such as omega-3 fatty acids, by altering the chickens' diets).

If you've got hard boiled eggs left over from Easter, you'll want to finish them up pretty quickly; they're best eaten within a week. I used the last of my eggs in a tasty, iron-rich Spinach Salad with Flank Steak, Eggs and Bacon-Shallot Vinaigrette. It's so delicious, it might give me an excuse to hard boil some eggs before next Easter!

Image Courtesy cursedthing.