Unbeetable Deviled Eggs

Unbeetable Deviled Eggs

Turn ordinary deviled eggs into Unbeetable Deviled Eggs with this beautiful and delicious holiday appetizer using Unbeetables pickled beets from Pacific Pickle Works. Presented to you by Lynee Gonsalves.


  • 1 dozen eggs, hard boiled and halved
  • 2 celery stalks diced small
  • 1/3 cup parsley diced small
  • 2 bunches or 1/2 cup of green onions diced small
  • 1/2 cup Pacific Pickle Works Unbeetables diced small
  • 1 Tbls chives chopped
  • 1 1/4 cups mayonnaise 
  • Salt & Pepper to taste


Hard boil your eggs. It's best to use room temperature, one week to ten day old eggs as they become easier to peel once boiled. Place in pot and fill with water so there is one inch of space between the eggs and the water. 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 & 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.


Back to Recipes