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Wildcat Extension District

Easter Egg Safety Tips

Easter egg safety tips: wash hands, discard cracked eggs and keep eggs away from petsEaster Egg Coloring

Easter Sunday is coming right up, so here are some important food-safety tips to remember this time of year when you’re decorating, cooking and/or hiding Easter eggs.

Be sure and inspect the eggs before purchasing them, making sure they are not dirty or cracked. Dangerous bacteria may enter a cracked egg.

Store eggs in their original cartons in the refrigerator rather than in the refrigerator door.

Wash your hands thoroughly with hot soapy water and rinse them before handling the eggs when cooking, cooling, dyeing and hiding them. Also thoroughly wash utensils, counter tops and anything else the eggs will come into contact with.

Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately.

To peel a hard-boiled egg: Gently tap cooled egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.

It’s a good idea to use one set of eggs for dyeing, decorating and hunting and a second set for eating. If you’re planning to eat the Easter eggs you dye, be sure to use food-grade dyes only. Or, you can use colorful plastic Easter eggs with treats or toys inside for your Easter egg hunt.

If you’re having an Easter egg hunt, consider your hiding places carefully. Avoid areas where the eggs might come into contact with pets, wild animals, birds, reptiles, insects or lawn chemicals.

Make sure you find all the eggs you’ve hidden and then refrigerate them within two hours. Discard any cracked eggs. As long as the eggs are NOT out of refrigeration for more than two hours, they will be safe to eat. Do not eat eggs that have been out of refrigeration for more than two hours. Refrigerate hard-cooked eggs in their shells and use them within one week.

If you are planning to use colored eggs as decorations (for centerpieces, etc.) and the eggs will be out of refrigeration for many hours or several days, discard them after they have served their decorative purpose.

Observing these food-safety tips will make it a fun and healthy Easter for you and your family. For additional information, contact the Wildcat Extension District, Crawford County, 620-724-8233, Labette County, 620-784-5337, Montgomery County, 620-331-2690, Pittsburg Office, Expanded Food and Nutrition Education (EFNEP), 620-232-1930. Our website is http://www.wildcatdistrict.k-state.edu/  or follow us on Facebook: Wildcat Extension District.

Martha Murphy
Pittsburg EFNEP
Wildcat Extension District
(620) 232-1930
mmurphy@ksu.edu  

K-State Research and Extension is an equal opportunity provider and employer.

CLASSIC DEVILED EGGSEaster Deviled Eggs

  • 12 hard-boiled eggs, peeled
  • ¼ - ½ cup creamy salad dressing or mayo
  • Salt and pepper to taste
  • ¼ cup sweet pickle relish (more or less depending on your taste
  • mustard (optional)
  1. Cut eggs lengthwise in half.
  2. Remove yolks to a quart plastic food-storage bag. 
  3. Add salad dressing and seasonings of choice to the bag.
  4. Press out air and seal bag.
  5. Refrigerate to blend flavors.

COLORING EGG WHITES

  1. Get enough glasses or mugs for the number of colors you want to use.
  2. Fill the mugs or glasses 2/3 of the way full with cold water.
  3. Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.
  4. Place egg whites in the mugs and allow them to remain in the food coloring until desired color is reached.
  5. Remove whites from dye and drain.

FILLING COLORED EGG WHITES

  1. Push filling toward bottom corner of bag. 
  2. Snip off about 1/2-inch of corner. 
  3. Squeeze yolk mixture from bag into egg whites.

Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.