Growing up, I learned an invaluable trick for preserving eggs beyond just one Easter holiday. Using just a t-pin, you can easily hollow out eggs instead of hard boiling them.
Gently push the t-pin in to one end of the egg several times to create one larger hole about the size of a pencil tip. Repeat on the other end, but make slightly smaller.
Blow through the smaller hole to push the egg contents through the other end. I would also gently shake the egg a little to mix up the egg white/yolk which made it easier to blow through the other end.
Once the eggs are completely hollowed, simply dip them in a small cup of food coloring mixed with 1 tsp of white vinegar.
I went for the half dipped look so that only the bottom of the egg is colored and used pastel yellow, peach, pink, blue and light green. Hoppy Easter!