- Begin placing the eggs in a medium saucepan and covering with an inch of cold water. Bring the water to a boil. Once the water is boiling set a timer for 10 minutes.
- In the meantime, cut the celery into small cubes and mince the parsley.
- After the eggs are boiling for ten minutes, remove from the stove, discard the hot water and fill the pot with cool water to allow the eggs to cool. Once cool to the touch, peel the eggs and roughly chop.
- Mix in the rest of the ingredients and add salt and pepper to taste.