Using all those hard-boiled, dyed Easter eggs can be a challenge for the thriftiest cook. Before you begin slicing and dicing, consider food safety.
Like other perishable foods, do not eat eggs that have been out of refrigeration for more than 2 hours, says Kay Engelhardt, test kitchen supervisor for the American Egg Board in Park Ridge, Ill.
Other egg safety tips include:
* Wash your hands thoroughly before handling the eggs at every step, including cooking, cooling, dyeing and hiding.
* Keep eggs refrigerated after they have been hidden and found and also after cooking, if you won't be coloring them right away.