We make a lot of salads at our house in the summer time ... tuna, chicken, chef's, spinach, potato, etc.  We put chopped or sliced hard-cooked eggs in almost all of them.

A fool-proof way to hard cook your eggs is to put them on in cool water to cover, bring them to a boil, put a lid on the pot and remove it from the heat.  Set a timer for 15 minutes.  When it goes off, pour off the hot water, replace it with cool water a couple of times, and they're ready to peel.  You can also simmer them for 7 minutes.  Don't boil them!  That makes them tough.

A little salt in the water makes them easier to peel.  Older eggs peel easier than really fresh ones.

A few years ago, my mother gave me a wonderful tip for chopping eggs the easy way using a pastry blender.  She watched a chef do this on TV.  Just put your peeled, hard-cooked eggs in a small bowl with a wide bottom (one that will allow you to manipulate a pastry blender easily) and go to it!  In no time, you'll have evenly chopped eggs.  No muss, no fuss.  You've gotta try this!

If you don't own a pastry blender, they're readily available at grocery and department stores and on eBay.

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