Step 1

Place eggs in a large saucepan and cover with cold water. Bring to a rolling boil for 2 minutes, then cover and turn off the heat. Let stand for 10-15 minutes.

Step 2

Meanwhile, in a medium size mixing bowl whisk together mayonnaise, mustard, salt, black pepper, granulated garlic and dill.

Step 3

Drain eggs and run under cold water. Once easy to handle, peel, slice and use a spoon to remove egg yolks to a shallow bowl or plate. Mash egg yolks with a fork.

Step 4

Finely chop egg whites using a sharp knife. Transfer yolks and whites to the mixing bowl. Add celery, green onion and dill pickles (or relish) mix well.

Step 5

Taste and adjust salt and pepper. Cover and cool completely for at least 2-4 hours then enjoy on bread, croissants or rolls.