St. Patrick's Day Deviled Eggs
Description
These green deviled eggs are perfect for St. Patrick's Day. Each marbled egg half is filled with light green yolk filling and topped with a parsley leaf.
Ingredients
•
12 eggs
•
green egg dye
•
2 small stalks celery from the heart, minced
•
1/4 cup mayonnaise
•
2 drops green food coloring, or as desired
•
24 small fresh parsley leaves
Directions
1
Place eggs in a large saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove hard-cooked eggs to a large bowl of cold water or the refrigerator and let sit until eggs are cold, at least 30 minutes
2
Prepare egg dye according to package directions in a large metal or glass bowl.
3
Gently crack eggs but do not remove shells so egg dye can reach egg whites.
4
Working in batches, place cracked eggs into dye until it seeps through the cracks and colors eggs slightly, about 5 minutes per batch.
5
Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
6
Scoop egg yolks into a medium bowl and mash with a fork. Mix in celery and mayonnaise until well combined; stir in green food coloring.
7
Spoon yolk mixture into egg halves; top each egg half with a parsley leaf.