Find out about hard-cooked, pickled, dyed, and hunted Easter eggs, too.
Deviled eggs have a shorter shelf life because they contain a filling, usually made with mayonnaise or yogurt.
Boiling destroys the protective coating provided by a fresh eggshell.
For example, just 20 minutes in the Danger Zone enables dangerous bacteria to double in number.
Home-prepared pickled eggs are a different story.
The USDA recommends treating them like other hard-cooked eggs: kept refrigerated and used within 7 days.
They donotrecommend the home canning of pickled eggs.
That includes most commercial egg-dying kits (check the label) as well ashomemade dyesmade from food-safe ingredients.
Thatexcludesdyes not meant for consumption, such as nail polish, paint, or other non-consumable chemicals.
