Comments on: Can I eat this?

Question: Can I eat this?

freshwater_pr0n — Sat, 19 Jan 2008 05:21:09 -0800

How long will deviled eggs keep in the fridge before they go bad?

By: Thorzdad

Thorzdad — Sat, 19 Jan 2008 05:45:45 -0800

Assuming you're talking about leftover deviled eggs...after sitting-out all afternoon on Aunt Mary's dining table...a day? Maybe. I know I really wouldn't touch them beyond the next day.

If you're talking about fresh-made eggs that went straight to the fridge...Maybe a couple of days? They start drying-out fairly quickly. They may be edible a couple of days on, but they won't be very appealing.

I have no scientific knowledge to base any of that on. It's just my gut feeling. And I love deviled eggs. But there are far too many variables involved in the equation.

By: suki

suki — Sat, 19 Jan 2008 06:02:43 -0800

I just made THESE Chipotle Deviled Eggs (and they are delicious). The recipe recommends that they chill for up to one day. I imagine the use of mayo gives them a short shelf life, especially if they've been sitting out at room temperature.

By: fiercecupcake

fiercecupcake — Sat, 19 Jan 2008 07:21:11 -0800

I know anecdotal evidence is not data. That said: my mother would often make one or two dozen deviled eggs, and they would get eaten slowly over the course of a week or so. I'm sure that many, many times I've eaten week-old deviled eggs and been just fine and honestly, not thought twice about it.

By: jmd82

jmd82 — Sat, 19 Jan 2008 08:07:00 -0800

When I worked in food service, we weren't allowed to keep hard boiled eggs more than one night per our inspector's directive.

By: gjc

gjc — Sat, 19 Jan 2008 10:35:44 -0800

Depends on two things.

First, how cold the fridge is. It needs as close to, but above, 32 deg F as possible. The warmer the fridge, the shorter the safe storage time.

Second, how long the eggs have been in the "temperature danger zone" of 40 deg to 140 deg F. Four hours is the limit for professional food service. After four hours, if something was contaminated the bacteria would have had enough time and temperature to cause trouble. This time is additive, it does not reset. One hour in preparation, three hours on the table for example.

If your fridge is over 40 degrees, it's a science experiment, not a cooler.

The reason Mayo is dangerous is, ironically to this question, because it has raw eggs in it.

On the other hand, up until quite recently, uncracked eggs were considered sterile and OK to store at room temperature.

Finally, the real answer is that in most cases, your deviled eggs will smell or taste "off" when it's time to get rid of them.

By: pupdog

pupdog — Sat, 19 Jan 2008 16:21:31 -0800

Commercial Mayo shouldn't be anything to really worry about these days, it's shelf-stabilized, and made with pasteurized eggs - After all, it's sold on shelves, not in the cooler. Homemade mayo with raw yolks is more of an issue, but the jar of Hellmann's isn't going to bring you down after sitting out for a couple of hours.

By: pupdog

pupdog — Sat, 19 Jan 2008 16:30:33 -0800

As for the eggs themselves, if it still smells good, eat it.

By: freshwater_pr0n

freshwater_pr0n — Sun, 20 Jan 2008 20:43:44 -0800

Well. This was an askme question wasted. I deviled two dozen eggs, and within an hour, they were all scarfed down.