An Egg-citing Week Ahead!

It’s Egg Week at Eat Smart Idaho!

We’re bringing you egg cooking, egg safety and egg-citing recipes. 

5 Egg-spert Questions About Easter Eggs

  1. How can I safely color and decorate hard-cooked eggs? Wash your hands between all the steps of cooking, cooling, dyeing and decorating.
  2. Can I use anything to decorate the eggs, such as pens and paints? No. Use only food-safe dye and decorations. Follow the manufacturer’s directions for best color results.
  3. How long are hard-cooked eggs safe to eat? Hard-cooked eggs (refrigerated within two hours of cooking) should be used within one week.
  4. Why do hard-cooked eggs spoil faster than fresh eggs? Fresh shell eggs have a protective coating that is washed away when they are hard-cooked. This leaves the pores in the shell open for bacteria to enter. Keep the eggs refrigerated as much as possible. (Below 40°F)
  5. Can I hide the colored eggs ahead of time? If you plan to eat your Easter eggs after the hunt, follow these rules:
    • Put them where they won’t have contact with animals or lawn chemicals.
    • After you’ve found all the hidden eggs, throw out any that are cracked.
    • Easter egg hunts should not exceed two hours. Hard-boiled eggs have a short window for consumption when not refrigerated. Consider coloring one set of eggs for the hunt and another set for eating.

Shakshuka- Saucy & Spicy Eggs

An easy-to-make comfort food that sounds exotic and tastes delicious. Made from ingredients that we usually have on hand, we love it for breakfast, lunch, or dinner with a slice of toasted whole grain bread.
Print Recipe
CourseBreakfast, Brunch, Main Course
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings8
Calories150kcal
AuthorAdapted from the American Egg Board

Ingredients

INGREDIENTS

  • 3 tablespoons olive oil or vegetable oil
  • 1 medium onion chopped
  • 1 red bell pepper washed, cored, and shopped
  • 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 tablespoons tomato paste
  • 1 28-ounce can diced tomatoes
  • 8 eggs
  • cup feta cheese or another crumbly cheese if you like
  • 1 bunch cilantro washed and chopped

Instructions

  • Wash hands before preparing food.
  • Preheat oven to 400°F.
  • In an ovenproof skillet, heat oil on a stove over medium heat.
  • Sauté onion, red pepper, garlic, chili powder, cumin, paprika, and pepper for about 5 minutes or until vegetables start to soften and spices begin to smell nice.
  • Stir in tomato paste and tomatoes; bring to simmer.
  • Reduce heat to low on cook, stirring occasionally, for about 15 minutes or until sauce has thickened.
  • Make 6 to 8 wells in the sauce with spoon; crack egg into each well.
  • Transfer pan to oven. Cook for 5 to 8 minutes or until eggs are cooked.
  • Top with cheese and cilantro.

Notes

*Great served with toasted pita bread or crusty whole grain bread.
Nutrition Facts
Shakshuka- Saucy & Spicy Eggs
Serving Size
 
1 serving
Amount per 1 Serving
Calories
150
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
169
mg
56
%
Sodium
 
242
mg
11
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
7
g
14
%
Vitamin D
 
1
µg
7
%
Calcium
 
81
mg
8
%
Iron
 
2
mg
11
%
Potassium
 
265
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Classic Egg Salad Sandwich

This classic egg salad is delicious served between two slices of toasted rustic whole wheat bread.
Print Recipe
CourseLunch, Main Course
Servings4 Sandwiches
Calories342kcal

Ingredients

  • 6 eggs hard-boiled and peeled
  • 1 tablespoon lemon juice
  • 1/4 cup low-sodium mayo
  • 1 tablespoon yellow mustard
  • 1/2 cup celery finely chopped
  • 1/4 cup green onions thinly sliced
  • 4-8 lettuce leaves
  • 8 slices whole wheat bread

Instructions

  • Chop eggs.
  • In a medium bowl, combine mayonnaise, lemon juice, mustard, and pepper.
  • Add chopped eggs, celery, green onions, and mix well.
  • Serve on wheat bread with crisp lettuce leaves.

Notes

Cover and refrigerate any leftover egg salad. Use within 3 days.
Nutrition Facts
Classic Egg Salad Sandwich
Serving Size
 
1 sandwich
Amount per 1 Serving
Calories
342
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Cholesterol
 
251
mg
84
%
Sodium
 
494
mg
21
%
Carbohydrates
 
27
g
9
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
16
g
32
%
Vitamin D
 
1
µg
7
%
Calcium
 
150
mg
15
%
Iron
 
3
mg
17
%
Potassium
 
340
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Buffalo Deviled Eggs in Celery

Crunchy and spicy: A tasty snack.
Print Recipe
CourseAppetizer, Snack
Servings6
Calories153kcal

Ingredients

  • 8 hard-boiled eggs peeled & chopped
  • 3 tablespoons low-sodium mayo
  • 2 tablespoons chives finely chopped (divide in half)
  • 1 tablespoon lemon juice
  • 1 tablespoon Buffalo-style hot sauce Your favorite wing sauce
  • 1 teaspoon paprika divide in half
  • 1/4 teaspoon black pepper
  • 3 stalks celery cut into 4-inch pieces

Garnish

  • 1 tablespoon chives finely chopped
  • 1/2 teaspoon paprika

Instructions

  • Combine eggs, mayo, 1 tablespoon each of the chives, lemon juice, hot sauce, 1/2 teaspoon paprika, and pepper.
  • Spoon onto each celery stalk.
  • Top each celery stalk with paprika and chives.

Notes

Enjoy as a snack or appetizer!
Nutrition Facts
Buffalo Deviled Eggs in Celery
Serving Size
 
1 loaded celery stalk
Amount per 1 Serving
Calories
153
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
252
mg
84
%
Sodium
 
206
mg
9
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
9
g
18
%
Vitamin D
 
1
µg
7
%
Calcium
 
37
mg
4
%
Iron
 
1
mg
6
%
Potassium
 
101
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

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