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
• 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 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.