Hippity, hoppity, Easter’s on its way.

When I was a kid, dyeing Easter eggs was something we did every year.

Mom would set up a tablecloth and line up different colored plastic cups. We would fill them with vinegar and water, then drop in those little dye tablets and plop hard-boiled eggs in, waiting impatiently for them to change colors.

We would then use that little wire octagon-looking thing that was supposed to pull them out (good luck not dropping them or getting your hand covered in dye) and put them on the punched out holes on the back of the egg dye box.

Then the adults would hide them over and over for us to find, always counting how many we were hiding to make sure we didn’t forget one or we may end up smelling it later.

It made for so much Easter egg hunting fun.

When I had kids, I assumed we would continue that tradition but, apparently, my husband’s family wasn’t really big on Easter egg dyeing.

He saw no point in it when we could just use plastic eggs filled with candy. I had a hard time understanding his logic. No  mess and colored fingers for days? No dozens of hardboiled eggs to figure out what to do with?

Absolutely not, he didn’t know what he was missing. So my mom still puts out the colored cups and we still dye eggs, though I’m a little jealous the boxes of colors have gotten way cooler since I was a kid.

I’m not 100 percent sure my kids like coloring them as much as I do, but I am selfishly preserving the tradition because I enjoy it so much.   

Now what to do with all those eggs after the hunt has ended?

If you plan to eat those eggs, use these tips to keep yourself and your loved ones from developing a food-borne illness.

Make sure you use only food-grade dyes for coloring. It’s safe to use commercial egg dyes, liquid food coloring or fruit-drink powders.

Wash your hands thoroughly with soap and warm water before and after handling raw eggs or cooked eggs.

Do not keep eggs out of the refrigerator for hunting or decorating longer than two hours.

Discard any cracked or dirty eggs as they could contain harmful bacteria.

Eat properly-refrigerated, hard-boiled eggs within one week of cooking.

A greenish ring around the yolk of a hard-boiled egg is a sign of overcooking. It is still safe to eat.

To be extra cautious, you may consider decorating two sets of eggs. Use one for hunting and the other for eating.

 

Check out these recipes for ideas on how to use all those eggs.

Classic deviled eggs

From Kentucky State Research and Extension

— 12 hard-boiled eggs, peeled

— 1/4 to 1/2 cup creamy salad dressing or mayo

— salt and pepper to taste

— 1/4 cup sweet pickle relish (more or less depending on preference)

— mustard

Just eggs lengthwise in half. Remove yolks to a quart plastic food storage bag. Add salad dressing and seasonings of choice to bag. Press out air and seal bag. Combine ingredients in bag. Refrigerate to blend flavors. Snip the edge of the bag and use to evenly distribute the mixture into the sliced halves of the eggs.

 

Creamy egg salad sandwich

From Iowa State University Research and Extension

— 6 large hardboiled eggs

— 1/4 cup light mayonnaise or salad dressing

— 1-1/2 teaspoons mustard

— 1-1/3 teaspoons pickle relish

— 1/2 cup celery

— 1 dash salt

— 1/8 teaspoon ground black pepper

— 4 whole wheat English muffins

Prepare hard-boiled eggs. Crack and peel the eggs. Chop eggs coarsely and place in a large mixing bowl. Add mayonnaise, mustard, relish and celery. Mash together. Season with salt and pepper. Serve on toasted English muffins, whole wheat bread or crackers.

For more information on food safety, contact the Clark County Extension office.

Enjoy and happy hunting.

 

Shonda Johnston is the Clark County Extension agent for family and consumer sciences. She can be reached at 859-744-4682 or by email at shonda.johnston@uky.edu.