04/04/2026
As we celebrate Easter this weekend, here are some safety tips for Easter eggs.
• Dyeing eggs: After hard cooking eggs, dye them and return them to the refrigerator within 2 hours. If eggs are to be eaten, use a food-safe coloring. As with all foods, persons dyeing the eggs should wash their hands before handling the eggs.
• Decorations: Italian Easter bread is decorated with dyed, cooked eggs in the braided bread. After baking, serve within 2 hours or refrigerate and use within 3 to 4 days.
• Blowing out eggshells: Because raw eggs may contain Salmonella, use caution when blowing out the contents to hollow out the shell for decorating, such as for Ukrainian Easter eggs. Use only uncracked and refrigerated eggs. To destroy bacteria on the egg surface, wash the egg in hot water and then rinse in a solution of 1 teaspoon liquid chlorine bleach per half cup of water. After blowing out the egg, refrigerate the contents and use within 2 to 4 days.
• Hunting Eggs: We do not recommend eating hard cooked eggs after hiding or playing with them, because bacteria picked up on the shells can be transferred to the edible part of the egg.
Information provided by the USDA: https://tinyurl.com/mca2een8
