Carmen Long
Simply Delicious
Are eggs part of your Easter celebration? If so, you are not alone. Thankfully, at least at the time this article was written, there was no shortage of eggs for Easter 2026, and prices were reasonable. Many still remember when eggs were in short supply and so expensive that people joked about dyeing potatoes for their annual egg hunts.
Even though eggs are plentiful, it is still important to handle them properly and avoid risky behaviors. Follow these tips for an “egg”-cellent Easter:
- Wash your hands between all steps of cooking, cooling, dyeing, and decorating.
- Be sure all decorating materials are food-safe.
- Keep eggs refrigerated as much as possible.
- Return them to the refrigerator whenever you are not working with them.
- If you hide decorated eggs outside, place them where they will not come into contact with pets, other animals, birds, or lawn chemicals.
- After the egg hunt, discard any eggs that are cracked or have been at room temperature for more than two hours.
While you are boiling eggs to decorate, consider boiling a few extra to eat. Eggs are a whole food and an excellent source of protein, providing about six grams per egg.
With only one ingredient listed on their nutrition label, they are simple, nutritious, and versatile. Hard-boiled eggs can be enjoyed on their own or used to make deviled eggs or egg salad sandwiches. Try this recipe for a healthier twist on a classic favorite.
Avocado Egg Salad Sandwiches
INGREDIENTS
- ½ ripe avocado
- ½ teaspoon lemon juice
- 3 hard-boiled eggs, chopped
- ¼ cup finely chopped celery (about 1 stalk)
- 1 tablespoon snipped fresh chives
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- Lettuce leaves
- 4 slices whole-wheat sandwich bread, toasted
DIRECTIONS
- Scoop the flesh from the avocado into a medium bowl.
- Add the lemon juice and mash until mostly smooth.
- Stir in the chopped eggs, celery, chives, salt, and pepper until combined.
- Divide the mixture between two slices of toast.
- Top each with lettuce and another slice of toast.
Here are additional safe egg-handling tips from the NCSU More In My Basket curriculum, Holidays Are Egg-Centric, to help keep you and your family safe this Easter and beyond.
Buying Eggs
Purchase eggs from a refrigerated case and choose those with clean, uncracked shells. Check the “sell by” or “use by” date to ensure freshness. Refrigerate eggs as soon as possible after purchase.
Bringing Eggs Home
Take eggs straight home and store them immediately in a refrigerator set at 40°F or below. Keep them in their original carton and place them on an inside shelf, not in the door. This helps maintain a consistent temperature and prevents the eggs from absorbing odors or losing moisture.
General Egg Safety Tips
Wash utensils, equipment, and work surfaces with hot, soapy water before and after contact with eggs.
Keep eggs refrigerated and do not leave them out for more than two hours.
Cook dishes containing raw eggs immediately, or refrigerate and cook within 24 hours.
Cook casseroles and egg dishes to 160°F, verifying with a food thermometer.
Always cook eggs until both the white and yolk are firm.
Serve cooked eggs immediately, or place them in shallow containers to cool quickly and refrigerate. Use within three to four days.
Egg Storage
Raw whole eggs (in shell): 3 to 5 weeks (do not freeze)
Raw egg whites: 2 to 4 days (freeze up to 12 months)
Raw egg yolks: 2 to 4 days (do not freeze)
Hard-cooked eggs (in shell): up to 1 week (do not freeze)
Egg substitutes, liquid, unopened: up to 10 days (do not freeze)
Egg substitutes, liquid, opened: up to 3 days (do not freeze)
For more information about egg safety, visit the U.S. Department of Agriculture resource “Shell Eggs from Farm to Table.”
Do you live in North Carolina and need food assistance?
More In My Basket is an outreach program that helps connect North Carolinians to SNAP/FNS. To find out if you qualify for SNAP/FNS, formerly known as Food Stamps, call toll-free at 1-855-240-1451.
