Make sure you refrigerate your eggs until it's time to cook them. It's important to do because eggs are capable of supporting bacteria like Salmonella.
When you boil your eggs, make sure the water is hot (185 to 190 degrees). Cool your eggs in cold water or just in the air. Refrigerate them after cooking.
Always wash your hands when handling your eggs, especially between cooking, cooling and dyeing. An eggshell is very porous and bacteria can penetrate it easily. Even though most egg producers coat their shells with a light spray of mineral oil to prevent contamination, when you cook the egg the protective coating is weakened.
Choose wisely when you choose areas to hide your Easter eggs. Try to avoid areas that may come in contact with lawn chemicals, pets or wild animals.
Don't eat cracked eggs or eggs that have been un-refrigerated for more than two hours.
Store your colored eggs in the egg carton in the refrigerator.
If you're using colored eggs as part of a centerpiece, remember to cook extra eggs to eat and throw away the eggs that were part of the centerpiece.