2 Tbsp Dijon or Horseradish mustard
2 oz diced pimentos drained
2 Tbsp celery finely diced
2 tsp sugar
1 tsp apple cider vinegar
1 tsp celery salt
1 tsp fresh dill or 1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper
Place the eggs in a large pot covered with 1 inch of water. Bring to a boil, lower the heat and simmer bubbling for 12 minutes. Remove from the stovetop and cover. Let sit for 5-10 minutes then drain. Cover with cold water until the eggs have cool enough to handle. Peel, then mash with a fork or small dice. Place into a mixing bowl with the remaining ingredients. Mix well. Taste and adjust salt and pepper to your taste. Chill until serving.