You boiled them, you decorated them, you hid them, they found them… now what?
Yes, you can eat them, particularly if you don’t mind a slight lavender or turquoise tinge to your food, as long as they have remained refrigerated for most of the time.
Eggs have been called “the perfect food” and that just might be correct. While the yolk contains about 75 percent of an egg’s calories, it also carries many of its nutrients and it helps the body absorb the bountiful proteins contained in the white. And eggs are now fresher than ever, thanks to the U.S. Department of Commerce’s Sanitary Food Transportation Act which was passed in 1990, requiring that eggs be brought to market in refrigerated transport, lower than 45 degrees F.
Every March and April the internet abounds with hard-cooked egg recipes. We offer a few here as well, whether your leftover eggs came out of an Easter basket, off of a Passover Seder dinner table, or just straight out of the refrigerator.
Asparagus with Tarragon Vinaigrette and Eggs Mimosa – Georgeann Brennan
Mediterranean Egg Sandwiches – Peggy Lee Scott