Place the eggs in a large pot covered with 1 inch of water. Bring to a boil, lower the heat and simmer bubbling for 10 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 the eggs then mash with a fork or chop.
Place into a medium mixing bowl with mayonnaise, sweet pickle relish, Dijon or Horseradish mustard, pimentos, celery, sugar or sweetener, apple cider vinegar, celery salt, fresh dill or 1/2 tsp dried dill, onion powder, garlic powder and black pepper. Mix well. Taste and adjust salt and pepper to your taste.