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
- How can I safely color and decorate hard-cooked eggs? Wash your hands between all the steps of cooking, cooling, dyeing and decorating.
- 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.
- How long are hard-cooked eggs safe to eat? Hard-cooked eggs (refrigerated within two hours of cooking) should be used within one week.
- 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)
- 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
- 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
- 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.
*Great served with toasted pita bread or crusty whole grain bread.
Serving: 12ounces | Calories: 149kcal | Carbohydrates: 6g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 169mg | Sodium: 240mg | Potassium: 254mg | Fiber: 1g | Sugar: 3g | Vitamin A: 906IU | Vitamin C: 27mg | Calcium: 80mg | Iron: 2mg
Classic Egg Salad Sandwich
This classic egg salad is delicious served between two slices of toasted rustic whole wheat bread.Print Recipe
- 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
- 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.
Cover and refrigerate leftover egg salad. Use within 3 days.
Calories: 277kcal | Carbohydrates: 27g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 248mg | Sodium: 482mg | Potassium: 327mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2252IU | Vitamin C: 7mg | Calcium: 115mg | Iron: 3mg
Buffalo Deviled Eggs in Celery
Crunchy and spicy: A tasty snack.Print Recipe
- 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
- 1 tablespoon chives finely chopped
- 1/2 teaspoon paprika
- 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.
Calories: 122kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 250mg | Sodium: 213mg | Potassium: 84mg | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg