Time 1h10m Yield 12 Number Of Ingredients 6 Steps:
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. Prepare egg dye according to package directions in a large metal or glass bowl. Gently crack eggs but do not remove shells so that the egg dye can reach the egg whites. 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. Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise. 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. Spoon the yolk mixture into the egg halves; top each egg half with a parsley leaf.
Time 1h10m Yield 12 Number Of Ingredients 6 Steps:
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. Prepare egg dye according to package directions in a large metal or glass bowl. Gently crack eggs but do not remove shells so that the egg dye can reach the egg whites. 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. Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise. 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. Spoon the yolk mixture into the egg halves; top each egg half with a parsley leaf.
More about “st patricks day deviled eggs recipes”
Time 30m Yield 12 Halves, 6 serving(s) Number Of Ingredients 7 Steps:
Once eggs are hard-boiled, cooled and pealed, cut in half & place yolk only in food processor. Add mayonnaise (you can use Miracle Whip if you prefer a zangier taste), watercress, scallions, & tarragon. Process until smooth and creamy. If you prefer a bit of a chunky texture, pulse until desired texture. Salt and pepper to taste. Roll and place ham in each egg. I suggest placing a tad of yolk mixture in egg first (just a tad) to hold down the ham. Gently press in ham and fill with desired amount of yolk mixture. Can be served immediately or chill for 1-2 hours before serving.
