Did you know that according to the American Egg Board, more than 100 million eggs were sold last year during the week of Easter alone?
- Eggs should be refrigerated as soon as possible after purchase. Keep them away from strong-flavored foods in your refrigerator (like onions) so they do not absorb any of those flavors. Many people store their eggs on the door, but it is best to store them in the coldest part of your fridge.
- For the best cooking quality and flavor, eggs should be used within a week of purchase. If you hard-boil your eggs, they will last about 4 to 6 days in the fridge. Hard-boiling your eggs removes the natural coating from them, so they need to be eaten within this time frame.
- To make hard-boiled eggs, place clean, uncracked eggs in a saucepan. Fill with water to just about an inch over the eggs. Bring water to a boil and let eggs cook between 13 to 17 minutes depending on your egg size.
Fun fact: How can you tell if an egg is hard-boiled or raw? Give it a spin! A raw egg will wobble and a hard-boiled egg will spin easily because it is cooked through inside.
Your eggs are now cooked and ready for fun. There are so many different ways to design and decorate your eggs. I like to dye my eggs with natural hues. I use items I have at home to experiment. Just use hot water and add a little vinegar and the magic happens! Here are some hues that I have tried:
- Blue-canned blueberries or red cabbage leaves
- Gray- beet or red grape juice
- Light Green- spinach leaves
- Orange-yellow onion skins
- Yellow-orange or lemon peel, celery seed, or carrot tops
Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by one inch. Bring to a boil and cook for one minute. Cover the eggs, remove from the heat, and set aside for eight minutes. Drain the water from the pan and cool the eggs in the pan under cold, running water. Peel the eggs and cut into sixths.
In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
Use in sandwiches, with lettuce and tomatoes, or in a salad.