Sunday, April 24, 2022

Egg Salad Week - Food Safety and Recipes

Egg Salad Week (the week after Easter). Dedicated to the many delicious uses for all of the Easter eggs that have been cooked, colored, hidden, and found.

Food Safety
If you plan to eat the Easter eggs you decorate, be sure to use only food-grade dye. (Some people make two sets of eggs - one for decorating and hiding, another for eating. Others use plastic eggs for hiding.) For an Easter egg hunt, avoid cracking the eggshells. If the shells crack then bacteria could enter and contaminate the egg inside. Also, hide eggs in places that are protected from dirt, pets, and other bacteria sources and keep hard-cooked eggs chilled in the refrigerator until just before the hunt. The total time for hiding and hunting eggs should be no more than two hours. Then be sure to refrigerate the "found" eggs right away until you eat them. Eggs found hours later or the next day should be thrown out — not eaten! 


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 (Fahrenheit) or below. 


Egg Salad Sandwich with Spinach and Tomato

INGREDIENTS
1 hard-cooked egg and 1 hard-cooked egg white. chopped
1 tablespoon 0% plain Greek yogurt
1 teaspoon light mayonnaise
2 tablespoons chopped celery
2 tablespoons chopped onion
ground black pepper
garlic powder
1/2 cup fresh baby spinach
2 slices tomato
1 whole-grain bread

DIRECTIONS

In a small bowl, combine the eggs, yogurt, mayo, celery, and onion. Add the pepper and garlic powder to taste. Place the egg salad, spinach, and tomato on a slice of whole-grain bread.

Resources
1. 
Egg Salad, Lightened Up. Egg salad can be high in fat, cholesterol, and calories but with a few simple tweaks, you can make light and delicious versions of this comfort food classic. Dana Angelo White #RDN



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