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What food-safety steps should I take for summer picnics?
If you tote raw eggs or plain hard-cooked eggs on outings, leave them in their shells. Pack them along with deviled eggs and other cold dishes in an insulated bag or cooler with ice or freezer packs containing commercial coolant. While you’re away, put the cooler in the shade and open it as infrequently as you can to help keep these foods at 40° F or lower. The foods will stay refrigerator-cold as long as the ice lasts or the coolant remains almost at freezing. Use thermal containers to keep hot egg dishes hot, 140° F or higher.
For pickled eggs, use quart-sized or smaller containers if you intend to consume the eggs intermittently over a period of time. Refrigerate pickled egg containers and, to avoid introducing bacteria, use a clean utensil to remove the eggs from the pickling solution.
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