Eggs were first decorated for Easter around the 13th century and today, Americans are expected to purchase about 180 million eggs to dye for Easter. It’s important to safely handle eggs during decorating, hiding and hunting – especially if you plan to eat the eggs later.
If you are dyeing eggs for your Easter basket, you have two options: you could blow out the yolk and whites of the eggs so the Easter eggs can be displayed longer, or you can hard-boil the eggs before dyeing them. Either way, you should wash your hands and working area thoroughly and at every step including preparing the eggs, cooling and dyeing.
Refrigerate hard-boiled eggs if you don’t color them immediately after cooking and cooling. Color only uncracked eggs. If any eggs crack during dyeing or while on display, discard cracked eggs.
If you hide eggs, avoid areas where they might come into contact with dirt, pets, wild animals, birds, reptiles, insects or lawn chemicals.
Discard and do not eat any hard-boiled eggs that are kept out of refrigeration for more than two hours. Hard-boiled eggs spoil faster than fresh eggs, so make sure you refrigerate the hard-boiled eggs within two hours and use within one week. For delicious recipes to use those Easter eggs, consider these from Taste of Home, All Recipes and Incredible Edible Egg.