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, Dinner, Lunch

CuisineMediterranean, Middle Eastern

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 | 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

CourseBrunch, Lunch, Main Course

CuisineAmerican

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

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

CourseAppetizer, Side Dish

CuisineAmerican

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

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