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With Easter on the horizon, yards will soon be filled with brightly colored eggs, just waiting to be discovered. For many, dyeing eggs is a yearly tradition. For others, the tradition is centered around the trays upon trays of deviled eggs. Either way, it is safe to say eggs are a mainstay for Easter celebrations. When it comes to dyeing, storing and even eating these eggs, there are a few things to keep in mind.

While the national average price for a dozen eggs has decreased greatly in recent weeks, the cost is still more than three dollars per dozen. This may leave some wondering if they can use the same eggs for multiple purposes, such as eating dyed eggs after being used for an Easter egg hunt. Alice Moore, an Alabama Cooperative Extension System food safety and quality agent, said this is not recommended.

“If the plan is to eat the dyed eggs, it is not a good idea to use them for hiding,” Moore said. “Instead, hide plastic eggs and save the dyed eggs in the refrigerator to eat. Cooked eggs that are still in the shells are safe to eat for up to seven days if refrigerated.”

At room temperature, cooked eggs should not be left out for more than two hours. However, when temperatures reach 85 degrees Fahrenheit or higher, that timeline decreases to between 30 minutes and one hour. Moore said this makes temperature control critical to safety.

“After eggs are refrigerated, it is important that they stay that way,” Moore said. “A cold egg left out at room temperature can sweat, facilitating the growth of bacteria. Inadequate refrigeration, improper handling and insufficient cooking are all factors that have contributed to disease outbreaks.”

Dyeing Eggs to Eat

Those who plan to eat their dyed Easter eggs may also want to consider alternative sources of dye. Moore said there are several foods that people can use to extract natural colors for dyeing eggs. These include beets (pink), onion skins (orange), turmeric (yellow), purple cabbage (light blue) and blueberries (dark blue).

To create these dyes, bring 1 quart of water and 2 tablespoons of white vinegar to a boil. Then, add the following measurements of the chosen dye ingredient: 4 cups for beets (chopped), onion skins or blueberries; 3 cups for purple cabbage; or 3 tablespoons for turmeric. Let the mixture simmer for 30 minutes. Remove it from the heat and let the mixture cool. Once cooled, strain the liquid before adding hard-boiled eggs.

“Let the eggs soak for at least 30 minutes,” Moore said. “You can get deeper and more vibrant colors the longer you let them soak in the liquid, maybe even overnight. However, keep in mind that the eggs need to be back in the refrigerator within two hours if you plan to eat them.”

Using food coloring and whipped topping is another method for dyeing eggs. Simply add the whipped topping to a baking dish or a muffin tin and then add a few drops of food coloring. Stir the food coloring into the whipped topping and then roll and completely cover hard-boiled eggs in the mixture.

“Let the eggs sit in the mixture for 10 to 30 minutes in the refrigerator,” Moore said. “Remove the eggs, rinse off the mixture and let the eggs dry. This method can get a little messy, so you may consider wearing gloves to avoid staining your hands.”

Colorful Deviled Eggs

Instead of choosing between dyeing or deviling eggs, why not combine the two and make dyed deviled eggs? This is an easy way to incorporate signature Easter colors into any spread. Moore shares the following steps for making colorful deviled eggs.

• Fill 8-ounce glass jars 2/3 of the way with cold water.
• Add 1 teaspoon of vinegar and three drops of the desired food coloring to each jar.
• Remove shells from hard-boiled eggs and slice each egg in half.
• Remove yolks into a bowl and set aside.
• Place egg whites into the jars and refrigerate.
• Let the egg whites sit in the mixture until the desired color is reached. Then, remove to paper towels and let dry.
• Meanwhile, mash egg yolks with a fork and mix in 1/2 cup of mayonnaise and salt and pepper to taste.
• Once dried, spoon the yolk mixture into the colored egg whites and store in the refrigerator until ready to serve.

More Information

For more information on food safety, visit the Alabama Extension website at aces.edu/go/foodsafety.