Saint Patrick’s Day is just a few days away and whether you are throwing a party or just want to do something fun at home, these St. Patrick’s Day Deviled Eggs are a fun treat! The girls and I had a ball this morning making – and then quickly eating – all of them.
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These eggs are so super simple! Hard boil six large eggs. Tip: putting baking soda in the water when you boil will help the shells peel off easily. Once boiled put in ice water for three minutes and then peel under running water. Carefully cut each egg lengthwise can pop out the egg yolk into a separate bowl. Gently rinse the egg white to make sure there is no yolk left. The yolk will absorb too much color and look weird. You want your egg whites nice and clean. Set aside to let dry.
Fill a glass bowl or jar with water and add 10-12 drops of green food coloring. Mix with a spoon and then slowly drop your dry egg whites in to the glass one at a time. Be careful not to plop them in there – it does splash!
Let the egg whites sit in the food coloring about 8-10 minutes or until they reach the desired green-ness you like. While they are soaking, use a fork to mash up your egg yolks for the filling. You can add whatever you would like to the filling – I add pickle relish, whole30 mayo, and mustard. Beat together until smooth.
Line your countertop with foil or wax paper and then a layer of paper towels. Using a spoon, carefully remove your egg whites from the green water and set right side up to dry. Make sure they are not touching each other – this will distort the color. Allow them to completely dry before moving on to the next step.
To make filling your green eggs quick, simple, and mess free, put your egg yolk filling in to a piping bag or large ziplock and snip off the end with a pair of scissors. Twist the bag and squeeze out the desired amount into each egg white. You can be pretty generous here – the added volume of the pickles and seasonings will give you a little more filling to work with. Plus – you cant have too much. Yum.
Garnish with a sprinkle of dill and serve!