Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
40 mins
Total Time:
1 hr 15 mins
Servings:
12
Yield:
24 deviled egg halves
Ingredients
Directions
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
Prepare egg dye according to package directions in a large metal or glass bowl.
Gently crack eggs but do not remove shells so egg dye can reach egg whites.
Working in batches, place cracked eggs into dye until it seeps through the cracks and colors eggs slightly, about 5 minutes per batch.
Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
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.
Spoon yolk mixture into egg halves; top each egg half with a parsley leaf.
Nutrition Facts (per serving)
| 119 | Calories |
| 9g | Fat |
| 3g | Carbs |
| 8g | Protein |
