St. Patrick’s Day has been commemorated on March 17 since Patrick’s death in the fifth century. As early as the ninth or tenth century, Christians were observing it as a religious feast day. The holiday was officially added to the Church calendar in the early 17th century.
And people have been celebrating it in their own way since. From dying a city river green, to dressing up in your best green gear, to unqiue parades. There are so many fun ways to celebrate St. Patty’s Day. And of course, you don’t need to be Irish to take part in the celebration.
Whether you are going to a pot luck, having a night out or just staying home with the family, St. Patrick’s Day recipes are a great way to show some green spirit.
One of my favorite foods, is actually an hor doeeve – Devilled Eggs.
Devilled Eggs are a great food year round and can be spruced up for different holidays. Inclduing St. Patrick’s Day.
Here is my St. Patrick’s Day Devilled Egg Recipe:
- 12 eggs
- Green Egg Dye
- 2 Dops Green Food Coloring (you can add more or less depending on green you want them)
- 1/4 Cup Mayo ( any type, I prefer low fat Olive Oil)
- 24 Small Fresh Parsley Leaves – You can even get right into the spirit and add 4 leaf clovers instead!
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 or a 4 leaf-clover
- Platter and enjoy!
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