St. Patrick's Day Deviled Eggs

St. Patrick's Day Deviled Eggs


"I wanted a great GREEN recipe for St. Patty's day but couldn't really find one, so I came up with this and hopefully everyone will get into the St. Patty's spirit with green deviled eggs!"
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1 h 10 m servings 119 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 3
Most helpful
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Least positive

I made my egg dye using 1 cup warm water & 1/4 cup white vinegar + green food color. My eggs must have had really thick membranes because even though I thoroughly cracked the shells the dye did...

Pretty good!

Not as easy as stated! Getting the marbled effect for the whites was far from easy & required far more effort than these directions noted. I had to take cuticle scissors & cut through the membra...

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