I love Peeps and look forward to them each spring as Easter approaches, but here it is just one day after the big bunny came, and I'm completely Peeped out. From the baskets my children found yesterday morning to gift packages sent from relatives near and far, it seems no one can resist putting in a package (or 12!) of Peeps. So now, we have blue Peeps, pink Peeps, chocolate Peeps, and bunny Peeps. We have been overrun by Peeps.

I feel the ever-present sugary crunch in my teeth long after I've brushed them, and my children seem to be coated in their sticky remains no matter how many times I wash them. Bottom line: The Peeps must leave the premises soon, but I'm not sure how many more plain Peeps we can pop. So I've come up with a plan of attack to use them up with a variety of ways to pep them up. Here are five recipes to use up all of those ever-present Peeps.

Y'all ready for this? If the number of searches today for "hard boiled eggs" is any indication, y'all are more than ready for this: I am going to tell you -- no joke -- the hands-down BEST way to make hard boiled eggs. The only way, in fact. Assuming you want to actually consume said hard boiled eggs after they're all decked out in pastel dye and glitter and a crayon wax engraving.

Yes, this is your lucky day-before-Easter, because the secret to perfect hard boiled eggs will soon be yours! How do I know this particular method of preparation results in PERFECT hard boiled eggs?

Because -- duh -- it's Martha Stewart's method for making hard boiled eggs. And we all know Martha doesn't mess around.

Okay, so first thing you have to do is go out to the free-range chicken coop in the backyard -- you know, the one you built by hand?

AHAHAHAHA! No, I'm kidding. Maybe that's what Martha would do, but we can fudge the specifics a little bit.

Peeps! Peeps, peeps, peeps. Who doesn't love themselves some Peeps?! It's like somebody took every single happy moment of your childhood and dipped them all in glittery colored sugar and reliving those carefree, joyous times is as simple as going to the store and buying a box for like, $1.99.

Peeps, my friends, make life worth living.

That said, I don't actually like EATING Peeps. Which is weird, because I have a huge sweet tooth and generally I'm a hardcore marshmallow fan. Still, no matter how many times I try (figure at least once a year for the past few decades), every time I bite into a Peep ... I'm disappointed.

So I absolutely LOVE it when people get all creative with Peeps in a non-edible way. Perfect example: The Sixth Annual Washington Post Peeps Diorama Contest. 

Rich, savory, sweet, and just a little bit sharp -- that's how we love our Easter ham! And you can get that glorious glaze yourself using brown sugar, marmalade -- or even maple syrup. This glazed ham recipe is not too sweet, and since it's already sliced, it's easier to serve. You can swap in honey instead of maple if you like, and you can use any kind of mustard if Dijon isn't your thing. A couple tips from one Food Network reader: Bake the ham cut-side down to keep it from drying out, and put an old dish towel in the bottom of the pan for an easier clean-up.

Happy almost-Good Friday! For observant Catholics, this isn't so much a holiday as a holy day, a day of sober observance. The Easter feast is still a few days away and it's time to slow down and have a simple, meatless meal. That doesn't mean it can't still be delicious, though. We've rounded up some tasty Good Friday recipes to feed your body and soul.

If you like your salads a little, uh, meaty, you should try a place called Joey Brooklyn's in St. Petersburg, Florida. The pizzeria was known for their delicious pies until one of their salads got all of the attention, and not in a good way. According to a complaint filed with the state health department, the restaurant served one local resident mixed greens tossed with a fingertip. A human fingertip.

When the customer bit into the fleshy piece and realized what it was, nausea, vomiting, and a trip to the local hospital ensued. Can't say I blame the guy. If I got a salad with a side of cannibalism, I'd be puking my guts out, too.

I'll never forget the cupcakes my mom made for the class Easter party when I was in third grade: Little bird's nests topped with light green frosting and jelly beans, they were waaaay cooler than any of the treats the other kids brought, which pretty much made me the Rock Star of the third grade Easter party.

Aww yeah!

Now, a whole bunch of years later, I love these Chocolate Easter Nest Cupcakes because they remind me of those killer third grade goodies ... except they're more delicious, obviously, because they're super-chocolate-y. YUM.

"Mommy, where do Peeps come from?" My darling son has asked me this question exactly never. But have you ever wondered how these spongy, pastel, gritty chicks come into our lives every Easter? Where do they come from? Are they ... born that way?

Friends, I'm here to tell you there is no big, neon yellow, sparkly chicken out birthing little Peeps for you every spring. I know, you're shocked, right? Peeps are made in a factory. NO! Say it's not so! Yes, 'tis true. Keep reading if you dare to find out all the gooey marshmallow details.