Easter is one of my absolute favorite holidays, and hunting for beautifully decorated Easter eggs is one of the most fun traditions associated with Easter! However, getting sick due to a food-borne illness is an Easter egg hunt catastrophe!
Let’s look at a few tips to keep our eggs safe and edible this Easter.
- Before you start working with eggs, it is important to wash your hands and your work area thoroughly.
- Check eggs for any cracks and discard any that do have cracks before cooking. Also discard any eggs that crack during the dying or decorating process.
- If you plan to color your Easter eggs, be sure to use food-grade dyes made especially for food.
- Hard boiled eggs can only be unrefrigerated for two hours at the most. Start your timer if you will be hiding eggs and plan to eat them after they are found; two hours is the max!
- If you think your egg hunt will last longer than two hours, try using plastic eggs instead.
- If you hide edible eggs, make sure to avoid hiding in areas that may contain contaminates, such as dirt, areas with pets or lawn chemicals.
- Hard boiled eggs are safe in the refrigerator for up to one week.
- Cooked egg dishes, such as quiche, breakfast casserole or egg salad, should be consumed within three days of preparing and leftovers must be kept refrigerated.
Stay safe and enjoy your Easter holiday!
This blog post was contributed by Megan Moore, a Registered Dietitian and Certified Diabetes Educator.