One of the most popular Easter traditions is dyeing eggs. There’s nothing quite like the wonder of watching little (or big!) kids turn plain eggs into colorful creations. And if they get to hunt for them on Easter Sunday? Even better!
Though, inevitably, after the holiday is over, you’re left with a big pile of eggs. The good news is that if you hard-boil them and dye them naturally, you can eat dyed Easter eggs so nothing goes to waste! Basically, anything you can make with hard-boiled eggs, you can use your Easter eggs in, too. But how long do Easter eggs last anyway?
It’s an important question to ask because you don’t want them spoiling and potentially making you sick. Also, does it make a difference if they are dyed or undyed? What if you bought a bunch and they are still uncooked? And what about refrigeration? Find answers to all your questions and more, according to experts (or eggs-perts, if you will).
How long do Easter eggs last?
If stored properly, hard-boiled eggs last up to one week in the refrigerator. That includes dyed Easter eggs and hard-boiled eggs that you never got around to dyeing. Do not peel them! Leave them in their shells until you’re ready to use. Don’t worry—natural, food-safe dyes will not harm the eggs.
If you have leftover raw eggs, just follow what you would normally do. Store them in a cold part of your fridge in the carton they came in so you have access to the expiration date. (You can also use the float test to determine freshness if you prefer to chuck the carton.)
How long can eggs sit out?
Storage is key! If you left eggs out on the counter in a basket or used them in an egg hunt on warm-ish Easter day, you should reconsider eating them. “Never leave cooked eggs or egg dishes out of the refrigerator for more than two hours or for more than one hour when temperatures are above 90 degrees," the FDA says. The two-hour rule also goes for raw eggs!
Do eggs need to be refrigerated?
If you live in the United States, all types of eggs should be refrigerated—both cooked and raw. That is because the FDA dictates that all USDA-grade eggs be washed and sanitized before purchase. And though it seems counterintuitive (they're washed, therefore they're clean, right?), the process actually strips a protective layer off the shells. So, they need to be refrigerated to prevent the growth of bacteria.
Now, if you're in France, let's say, you may see raw eggs sold at room temperature. Several countries do not require eggs to be washed before purchase, which is why they are sold outside of refrigeration. But if you're in the good ol' USA, follow the grocery store's lead and refrigerate your eggs under 40 degrees, even if they are pasteurized. Bonus: They will have a longer shelf life that way, too!
