Manhattan, KS- Eggs are an Easter favorite for kids and adults, but Kansas State University food safety expert Karen Blakeslee said food safety should be at the forefront of all the excitement.
 
“Eggs are perishable and if not handled safety, they can lead to foodborne illness,” Blakeslee said. “With any food preparation, always wash your hands before and after handling food.”
 
Once eggs have been hard boiled — and maybe even decorated with food-safe coloring — keep them cold. Eggs can be left unrefrigerated for a maximum of two hours, according to Blakeslee.
 
Use hard boiled eggs within 7 days of first cooking them.
 
“Hard boiled eggs make great egg salad sandwiches or additions to fresh salads,” Blakeslee said.
 
For Easter egg hunts, Blakeslee shared the following food safety tips:

• Don’t let the hunt last too long. Refrigerate hard boiled eggs within two hours.
• Don’t eat broken eggs. If eggs are cracked during the hunt, bacteria has likely contaminated the inside, and can make you sick if consumed.