Easter eggs may look festive and fun, but before you crack one open to eat, there are important safety rules to follow. The US Food and Drug Administration (FDA) says that dyed Easter eggs are safe to eat, but only if they are handled properly and hard-boiled before being colored.
“Easter eggs should be hard-boiled before coloring,” the FDA states in its “Note about Easter eggs” guidance online. “Do NOT eat them after hiding or playing with them. Bacteria and viruses picked up on the shells can be transferred to the edible part of the egg.”
To prevent foodborne illness, always start with clean eggs and check for cracks before cooking. The FDA also stresses that eggs should be thoroughly cooked. “Cook eggs until both the yolk and the white are firm,” the agency says — this reduces the risk of salmonella, a common source of food poisoning.
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“Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90°F,” the FDA warns. If eggs are on display or part of a buffet, the FDA advises keeping them chilled. “Keep cold egg dishes on ice if they are going to stay out longer than 2 hours.”
Even when all precautions are followed, foodborne illness can still happen. According to the FDA, symptoms may appear as quickly as 20 minutes after eating contaminated food, though it often takes 1 to 3 days.
“If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately,” the agency recommends.
