The Easter Bunny is headed back to help bring in the wonderful spring season! While beautiful sunshine, blooming flowers and Easter egg hunts are on the way, it’s important to remember food handling safety tips during this season. Keep these tips in mind while dyeing, hiding, hunting and eating Easter eggs or any other types of eggs you may enjoy during the spring.
The USDA has offered great information on how to safely prepare deviled eggs for the Easter holiday season and for other times.
Deviled Eggs: follow these food safety tips below for making an egg dish such as deviled eggs. Remember, eggs are perishable just like raw meat, poultry, and fish, and could contain pathogens.
To hard cook eggs in their shells, place them in a single layer in a saucepan. Add enough cold tap water to come at least one inch above the eggs. Cover the pan and quickly bring the water to a boil. Turn off the heat and let the eggs stand, covered, 12 minutes for medium-size eggs, 15 minutes for large eggs and 18 minutes for extra-large eggs. Instead of turning the heat off, you can turn the heat very low and barely simmer the eggs for the same length of time. Immediately run cold tap water over eggs, tap shells gently all over and peel eggs under running water. Refrigerate within two hours.
Note: extremely fresh eggs will be difficult to peel, so it’s best to hard cook those that have been in the refrigerator for four to five weeks. Hard cooked eggs will be safe in the refrigerator for seven (7) days.
Looking for more Easter egg tips? Look no further: