- 1 hour
- 25 minute
- 14 eggs
- Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
- Remove yolks; place in small bowl. Mash yolks with fork or potato masher. Stir in mayonnaise, dijon and ground mustard, parsley and salt and pepper until smooth and creamy.
- Place red, blue, and green food coloring into 3 different bowls and add about 1/2 cup water to each bowl. Steep egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
- Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika. Refrigerate 1 hour or until ready to serve.