St. Patrick'S Day Deviled Eggs

• 12 eggs
• green egg dye
• 1/4 cup mayonnaise
• 2 small stalks celery from the heart, minced
• 2 drops green food coloring, or as desired
• 24 small fresh parsley leaves

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.
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 that the egg dye can reach the egg whites.
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.
5. Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
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.
7. Spoon the yolk mixture into the egg halves; top each egg half with a parsley leaf.

eggs, green egg, mayonnaise, stalks celery, coloring, parsley

Taken from www.allrecipes.com/recipe/220458/st-patricks-day-deviled-eggs/ (may not work)