Deviled eggs
Pasteurization and processing get rid of most salmonella, so only about one in 10,000 eggs is contaminated with the bacteria. The problem is, deviled eggs are handled a lot while being made, meaning you could transfer bacteria from your fingers. After all, you hard boil the eggs, pull off the shells, slice them and scoop out the yolks, then grab the egg white again to put the insides back. After the egg is cooked, youve touched it four different times with four different methods, so the chance of contamination is four times higher, Delbridge says. You cant (politely) guarantee another chefs hands were clean, but if youre the cook, wash your hands often to keep grubby fingers from spreading bacteria.
(ALso, did you know eggs are one of the 10 foods you should never reheat in the microwave?)
