Alton Brown's method of baking the eggs in the oven (instead of boiling them) a try, and it was really easy and they came out great (according to Adam, my husband "the egg eater.") I'll show you how I did it...
Potato Egg Salad
1/4 cup good quality mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon celery salt
1/2 teaspoon onion powder
4 cups cooked potatoes, diced
2-3 hard cooked eggs
1/2 tsp dried parsley (or 1 tablespoon fresh)
Preheat oven to 325 degrees.
If you are looking for another way to use up leftover potatoes, or leftover ham, check out this post for Ham and Potato Soup, it's what's for dinner tomorrow night.