PUBLISHED: 5:17 PM on Wednesday, April 2, 2008
Hard boiled tips for food safety
Eggs serve as a sure sign of Spring and are used in many celebrations. Decorated eggs are enjoyed in Easter egg hunts and cooked eggs are often served as part of the Passover Seder. If you plan on enjoying cooked eggs during the Spring, or at any time of the year, the USDA has important advice to help you keep your family safe from foodborne illness.

When shell eggs are hard-cooked, the protective coating is washed away, leaving open pores in the shell where harmful bacteria could enter. Be sure to refrigerate eggs within two hours of cooking and use them within a week. Check your refrigerator temperature with an appliance thermometer and adjust the refrigerator temperature to 40?F or below.

During Passover celebrations, eggs play an important role on the Seder plate. Since the hard-cooked eggs that are usually served to each person as part of the special dinner are intended to be eaten, it's best to store them in the refrigerator until ready to serve. Eggs that sit out at room temperature for more than two hours should not be eaten. If you're not certain as to how long the eggs have been out -- throw them out!

Hard-cooked eggs make a great fast and healthy snack. If you're looking for ideas for using all those eggs, here are a couple of recipes.

Shark Eggs


6 hard-cooked eggs

1 small can (4 oz.) tuna or salmon, drained

2 green onions, chopped

3 heaping tablespoons mayonnaise

dash paprika


1. Slice hard-cooked eggs in half. Scoop the yolks out into a medium-sized mixing bowl.

2. Add drained tuna and break up the chunks with a fork. Stir in chopped onions and mayonnaise until blended.

3. Fill the egg whites with the mixture. Sprinkle with paprika. Keep refrigerated.

(From Healthy Snacks for Kids, Penny Warner)

Egg Salad With Asparagus and Parmesan

Ingredients (makes 2 servings)

¼ pound asparagus, cut into bite-sized pieces (3 to 5 spears)

1 tablespoon extra-virgin olive oil

2 teaspoons lemon zest

¼ cup scallions, chopped fine

½ cup shaved Parmesan cheese

4 large hard-cooked eggs

1 teaspoon cayenne pepper


1. Boil 3 cups salted water. Immerse the asparagus for 2 to 4 minutes or until bright green and crisp-tender. Rinse immediately under cold water. Pat dry and toss with olive oil, lemon zest, scallions, and ¼ cup Parmesan.

2. Cut eggs in half, and sprinkle each with a bit of cayenne pepper. Serve each egg alongside the asparagus mixture.


(Revised article. Conley, S. & Cohen, S. [March 21, 2005]. USDA News Release)