Food & Drink

Deviled eggs made easy; egg safety

Many families have the tradition of dying eggs. Then they are admired, hidden, found, counted to see who has the most and then often become the object of various games.

With Easter on the horizon, questions about eggs and egg safety arise. Here are the most prevalent ones:

Q. I always have an Easter egg hunt for my children, along with nieces and nephews. After the initial event, the children continue to play with the eggs and hide them over and over. Are those eggs still safe to eat?

A. If hard-boiled eggs have been at room temperature for two hours or longer, they should not be eaten. When eggs are hard-cooked, the protective coating is washed away, leaving open pores in the shell where harmful bacteria could enter. Hard-cooked eggs should be refrigerated within two hours of cooking and consumed within five days. Also, sometimes eggs are decorated with paints other than food-grade dye. Those eggs are not safe for consumption.

Q. My family loves deviled eggs, and I will be making some for Easter. Do you have any tips for making them look neater? Mine taste good but look messy.

A. I like to use a pastry bag, without a decorating tip, to pipe the filling into the egg white. It is very quick and almost fool-proof. I usually use disposable pastry bags, which eliminates the clean-up chores. If you don’t have a pastry bag, you can use a zipper-type plastic bag. Just dump the yolk mixture into the bag, work it down to one of the bottom corners, twist the top to express the air; clip off the corner and use that as a funnel to pipe the mixture into the whites. That will work in a pinch, but the pastry bag is easier to manipulate.

Q. Could you share a recipe for deviled eggs? I would like to make them for Easter this year.

A. See the attached recipe. Enjoy!