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An Egg-citing Week Ahead!

Eat Smart Idaho

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.
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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.
Course Breakfast, Brunch, Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 150kcal
Author Adapted 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: 1serving | Calories: 150kcal | Carbohydrates: 6g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 242mg | Potassium: 265mg | Fiber: 1g | Sugar: 3g | Vitamin A: 909IU | Vitamin C: 27mg | Vitamin D: 1µg | Calcium: 81mg | Iron: 2mg
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Classic Egg Salad Sandwich

This classic egg salad is delicious served between two slices of toasted rustic whole wheat bread.
Course Lunch, Main Course
Servings 4 Sandwiches
Calories 342kcal

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

Serving: 1sandwich | Calories: 342kcal | Carbohydrates: 27g | Protein: 16g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 494mg | Potassium: 340mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2266IU | Vitamin C: 7mg | Vitamin D: 1µg | Calcium: 150mg | Iron: 3mg
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Buffalo Deviled Eggs in Celery

Crunchy and spicy: A tasty snack.
Course Appetizer, Snack
Servings 6
Calories 153kcal

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

Serving: 1loaded celery stalk | Calories: 153kcal | Carbohydrates: 1g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 252mg | Sodium: 206mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 3mg | Vitamin D: 1µg | Calcium: 37mg | Iron: 1mg
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