Anne BralyBy now, you most likely have your Easter menu planned … ham, potato salad and the one thing most can’t get enough of – deviled eggs. An interesting name for such a popular dish served on a Christian holiday. I guess we all have a little devil in us when it comes down to it.
You may be surprised at the number of eggs sold during the week before Easter. According to the U.S. Department of Agriculture, 1.08 billion eggs were sold Easter week 2013, compared to 1.04 billion sold in each of the 51 other weeks. And while there are no official data that says deviled eggs are the most popular of all egg dishes served at Easter, Google Trends research and social- media conversation analytics point to that conclusion, says Kristin Livermore, director of marketing communications for the American Egg Board.
“Maybe it’s because deviled eggs are such a versatile dish,” she says. “They are the perfect addition to any party or meal.”
But before you put all your eggs in one basket, heed this warning from the Egg Board: “We recommend that you don’t use eggs that have been used for the (Easter egg) hunt … since it’s likely they’ve been out of the refrigerator for a few hours.
“However, there is no problem with using dyed eggs to make deviled eggs as long as they have been stored properly in the refrigerator. Hard-boiled eggs in the shell can be refrigerated safely for up to one week. Peeled hard-boiled eggs should be eaten that day. Uncooked, eggs can stay fresh in a refrigerator for up to a month or more.”