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.
Meanwhile, in a medium size mixing bowl whisk together mayonnaise, mustard, salt, black pepper, granulated garlic and dill.
Drain eggs and run under cold water. Once they've cooled enough to easily handle peel and slice in half lengthwise.
Use a spoon to remove egg yolks to a shallow bowl or plate. Mash egg yolks with a fork.
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.
Taste and adjust salt and pepper. Cover and cool completely for at least 2-4 hours then enjoy on bread, croissants or rolls.