Amid the excitement over jellybeans and chocolate bunnies, consumers should remember that proper handling of Easter eggs is important for a safe and healthy holiday. "Hard-boiled eggs are a nutritious, healthful food," says Linda Harris, a Cooperative Extension food microbiologist at UC Davis. "But to avoid food-borne illnesses, people must take care in preparing and storing the eggs." Shoppers should buy only clean, crack-free Grade A or AA eggs and store them in the coldest part of the refrigerator, not in the door. Consumers should wash their hands after handling raw eggs and before handling freshly cooked eggs. Boiling destroys any microorganisms that might have been present on the raw egg, but also destroys the egg's natural protective coating, Harris says. Microorganisms can be drawn in through the shell while the eggs cool. Eggs can quickly be cooled in clean, cold water, but the water should be changed frequently so that it doesn't get warm. The eggs, still in their shells, should be promptly dried and refrigerated. Hard-boiled eggs can be stored in the refrigerator for about a week. They shouldn't be left out of the refrigerator for more than two hours for egg hunts or decorating.