Irish Deviled Eggs

Begin by placing eggs in a large saucepan and submerging them in water. Next, bring the water to a rolling boil, then immediately remove it from heat and let the eggs sit in the hot water for 15 minutes. Following this, transfer the hard-cooked eggs to a large container filled with cold water or the refrigerator and allow them to chill for at least 30 minutes.

Prepare the egg dye according to the package instructions in a large, heat-resistant bowl. Now, carefully crack the eggs, but leave their shells intact as this will enable the dye to penetrate the egg whites.

To achieve an even coloration, work in batches and gently place the cracked eggs into the dye. Allow the dye to seep through the cracks of the eggshells, coloring them slightly over a period of approximately 5 minutes per batch.

After the eggs have been dyed, rinse them thoroughly and peel off their shells to reveal the green marbled color. Finally, slice the eggs in half lengthwise and scoop out their yolks into a medium-sized bowl.

Mash the egg yolks with a fork and mix in chopped celery and mayonnaise until they are well combined. Add some green food coloring to the mixture and stir until it is fully incorporated.

Now, spoon the yolk mixture into each egg half, followed by a parsley leaf on top of each egg.