St. Patrick's Day Deviled Eggs


  • 12eggs
  • green egg dye
  • ¼ cup mayonnaise
  • 2 small stalks celery from the heart, minced
  • 2 drops green food coloring, or as desired
  • 24small fresh parsley leaves
  • Directions

  • Step 1

    Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in the hot water for 15 minutes. Remove from hot water and chill at least 30 minutes in a bowl of cold water or in the refrigerator, until eggs are cold.


  • Step 2

    Prepare egg dye according to package directions in a large metal or glass bowl.

  • Step 3

    Gently crack eggs but do not remove shells so that the egg dye can reach the egg whites.

  • Step 4

    Place the cracked hard-cooked eggs into the dye, working in batches if necessary, until dye seeps through the cracks and colors the eggs slightly, about 5 minutes per batch.

  • Step 5

    Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.

  • Step 6

    Scoop egg yolks into a bowl and mash with a fork and mix in the mayonnaise and celery; stir green food coloring into the yolk mixture.

  • Step 7

    Spoon the yolk mixture into the egg halves; top each egg half with a parsley leaf.

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