Little chefs love to peel the hard-cooked eggs. Hard-cooked eggs can be stored in their shells, in a covered container in the refrigerator for up to one week.
Get a head start. You can make the egg salad a day ahead, and just assemble the sandwich before serving.
No-fail way to make hard-cooked eggs: Place eggs in a single layer in saucepan and cover about 2.5 cm (1 inch) above eggs with water. Cover and bring to a boil over high heat. Remove from heat and let stand for 15 to 20 minutes. Drain water and run cold water over eggs to chill. Store eggs with their shells on in the fridge for up to 1 week.