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

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Servings8

Calories149kcal

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
• ⅓ 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

Serving: 12ounces | Sodium: 240mg | Calcium: 80mg | Vitamin C: 27mg | Vitamin A: 906IU | Sugar: 3g | Fiber: 1g | Potassium: 254mg | Cholesterol: 169mg | Calories: 149kcal | Saturated Fat: 7g | Fat: 11g | Protein: 7g | Carbohydrates: 6g | Iron: 2mg

Classic Egg Salad Sandwich

This classic egg salad is delicious served between two slices of toasted rustic whole wheat bread.

Print Recipe

Servings4 Sandwiches

Calories277kcal

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 leftover egg salad. Use within 3 days.

Nutrition

Sodium: 482mg | Calcium: 115mg | Vitamin C: 7mg | Vitamin A: 2252IU | Sugar: 5g | Fiber: 5g | Potassium: 327mg | Cholesterol: 248mg | Calories: 277kcal | Saturated Fat: 3g | Fat: 11g | Protein: 16g | Carbohydrates: 27g | Iron: 3mg

Buffalo Deviled Eggs in Celery

Crunchy and spicy: A tasty snack.

Print Recipe

Servings6

Calories122kcal

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.

Nutrition

Sodium: 213mg | Calcium: 33mg | Vitamin C: 3mg | Vitamin A: 460IU | Sugar: 1g | Potassium: 84mg | Cholesterol: 250mg | Calories: 122kcal | Saturated Fat: 2g | Fat: 9g | Protein: 9g | Carbohydrates: 2g | Iron: 1mg