St. Patrick's Day Deviled Eggs

Ingredients

• 12 large eggs
• green egg dye
• 2 small stalks celery from the heart , minced
• 0.25 cups mayonnaise
• 2 dropss green food coloring , or as desired
• 24 small fresh parsley leaves

Instructions

1. 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. 2

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

3. 3

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

4. 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. 5

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

6. 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. 7

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