teaspoons brown or yellow mustard
cup finely chopped sweet pickles
cup finely chopped celery
Garnish: finely chopped pimiento-stuffed olives; paprika
Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, pickles, celery, and salt and pepper to taste to yolks and stir with fork until combined well, then spoon into egg whites. Cooks' note: Deviled eggs can be assembled (but not garnished) 2 hours ahead and chilled, covered.