Ok, so you colored eggs with the kids, and now you have a dozen hard boiled technicolor eggs in your fridge. Now what? All that saturated fat! All that cholesterol! Do you dare let your family eat them?

Don’t panic.

It turns out that one large egg has less than 80 calories. Sure, it has 2 grams of saturated fat, but it’s also “a good source of Riboflavin, Vitamin B12 and Phosphorus, and a very good source of Protein and Selenium.” Yes, they contain cholesterol, but dietary cholesterol is not the same thing as serum cholesterol. In fact, research has shown that there is no association between egg consumption and coronary heart disease. Even the American Heart Association had to concede that one a day is no risk.

Of course, many people will point out that all the “bad stuff” in an egg is in the yolk, so you should be ok if you toss it. Wrong. While egg whites are low in fat and high in protein, the yolk is where you will find Vitamin A, Vitamin D (one of the few natural sources!), Vitamin E, choline, and lutein. It’s one thing to substitute egg whites for some whole eggs in a dish with more than 5-6 eggs to reduce total calories, but it’s a complete waste to use egg whites exclusively.

Finally, eggs are an inexpensive source of protein that keeps well in the fridge. Because of all that protein and that fat, they will keep you feeling full for most of the morning. Even on a weight loss regimen, having an egg at breakfast is a good deal.

Her Take: I just couldn’t resist leaving out this recipe for kimchee bacon deviled eggs (no, I haven’t tried it). If you prefer something more traditional to do with all those colored, hard boiled eggs, here’s a recipe for Goldenrod Eggs.