|1 dozen||Eggs, hard boiled and halved|
|2||Celery stalks, diced small|
|⅓ cup||Parsley, chopped small|
|2 bunches or 1/2 cup||Small diced green onions|
|½ cup||Pacific Pickle Works Unbeetables, diced small|
|1 tablespoon||Chopped chives|
|1 ¼ cups||Mayonnaise|
|To taste||Salt and pepper|
To hard boil the eggs, it's best to use room temperature, one week to ten day old eggs because they are easier to peel once boiled.
Place in pot and fill with water so there is one inch of water above the eggs. Bring to a boil. Boil eggs for 7-8 minutes.
Take out of water and let cool. Once they have cooled to the touch, peel eggs, slice lengthwise and place all yolks in a medium size bowl.
Mash egg yolks with a fork until they are finely ground. Add the diced celery, parsley, green onion, and Unbeetables. Salt and pepper to taste. Mix thoroughly so all ingredients are evenly mixed.
Add the mayonnaise and fold all of the ingredients together. You may want to a bit more of the brine from the Unbeetables to add a little more color if it's not pink enough. Taste and add more salt, pepper and mayonnaise to reach desired consistency.
Fill your halved eggs with your Unbeetable egg yolk mixture. Sprinkle chives over the top to garnish.